A uniquely South Louisiana dish with roots reaching back to before the colonial era, Crawfish Maque Choux adds succulent crawfish tails to a traditional blend of corn, the trinity (yellow onions, bell peppers, and celery), smoked meat, and classic South Louisiana seasonings. You don’t have to travel to South Louisiana to enjoy it—Sweet Daddy D’s Crawfish Maque Choux is simple, no-angst cooking that can be simmering on your stovetop before you know it.
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What is Crawfish Maque Choux?
Crawfish Maque Choux is rooted in South Louisiana’s earliest food traditions. Originating with Indigenous cooks who shared their knowledge of corn, peppers, and onions, the dish evolved as European settlers adapted to the local landscape. Over time, Cajun ingenuity blended with Creole flavors to create a lasting expression of cultural exchange. It was inevitable that the Cajuns, with their deep reliance on local seafood, would add crawfish to this vegetable classic—turning it into a protein-rich dish that celebrates both past and present, and the enduring soul of Louisiana cooking.
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Here’s What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Crawfish: Use Louisiana Crawfish Tails, either frozen or leftover.
- Sausage: Andouille is a smoked, seasoned Cajun sausage that brings a true South Louisiana vibe to the recipe.
- Bacon: Smoked bacon provides an important, earthy element to the flavor profile from the rendered fat. Use the crisp bacon pieces as a garnish.
- Corn: Fresh shucked corn with all available corn milk is the foundation of the flavor profile.
- Tomatoes: Tomatoes add a touch of acid that helps balance the flavor profile of this recipe.
- Heavy Cream: Adds richness and helps thicken the sauce.
- Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, which is a no-salt, no MSG all-purpose seasoning. If you use a seasoning that contains salt, adjust the amount of salt you add to your taste.
- Sources of Salt: Bacon and andouille contribute salt; season gradually.
Substitutions
Substituting ingredients is sometimes desirable or necessary, but keep in mind that any substitution may impact the flavor profile, cooking time, or nutrition.
- Crawfish: You can substitute shrimp or crabmeat, or use additional sausage.
- Andouille: Substitute any smoked pork sausage, such as kielbasa or a fresh Cajun or Creole sausage. Remove fresh sausage from its casing.
- Bacon fat: Instead of bacon fat, substitute butter, margarine, or vegetable oil.
- Fresh Corn: Frozen corn is a good substitute. Puree about 1 cup of the frozen corn to replace the corn milk. Canned corn is also an option.
- Heavy Cream: You can use half-and-half or evaporated milk instead of the heavy cream.
- Whole Peeled Tomatoes: Diced canned tomatoes or fresh tomatoes (peeled and deseeded) are fine for this recipe.
Cookware
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Crawfish Maque Choux can be made with equipment you likely already have. I use a cast-iron Dutch Oven with a heavy lid or this enameled cast-iron Dutch oven to cook the entire recipe because this is perfect for long simmering. I have found that glass bowls and a colander come in handy while preparing the ingredients.
Hints and Tips (FAQ)
Frozen crawfish tails are perfect for this recipe. Thaw them in a colander to drain any melted ice crystals, but do not rinse. Leftover tails from a boil are also great in this recipe. Make sure to use Louisiana crawfish for the best quality and flavor.
Yes; I suggest pureeing ¼ cup of the corn to mimic corn milk.
Continue to simmer with the lid off until the heavy cream and the starches in the corn milk thicken. You can try mashing a few corn kernels to release starch and add body.
Yes, this recipe still works well without heavy cream. You can skip it altogether or substitute half and half or whole milk. If skipping the cream, add a little extra butter for creaminess and add a touch of stock if the Maque Choux needs to be thinned.
A concentrated, flavorful liquid that is extracted from corn cobs after the kernels have been cut off. This milky liquid intensifies the starchy, sweet corn flavor in this recipe.
You can set the spice level to your personal taste. Leave out the cayenne for a mild version, or add cayenne and chopped jalapeno peppers for a stroll down Spicy Street.
Here’s What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise en place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used. When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Start by cutting the corn kernels off the cob
- Invert a small glass bowl inside a larger glass bowl. Use the small bowl to rest the stem end of the corn cob.
- Using a downward motion, cut the kernels off the cob.
- Rotate the cob and repeat until all the corn kernels have been sliced.
- With the dull edge of the knife, scrape the cob in a downward motion to squeeze out the corn milk. All will accumulate in the large bowl.
Prepare the remaining ingredients
Lagniappe Tip: Thaw the crawfish in cold water for about 30 minutes, refreshing the water as needed. Drain in a colander; do not rinse off the yellow-orange ‘crawfish fat’—it adds flavor.
Build a Foundational Layer of Flavor
What happens in this step? Render the bacon fat, brown the andouille, then sauté the trinity and aromatics. This builds the smoky, savory base that carries the dish.
Lagniappe Tip: Starting the bacon in a cold pan allows it to heat slowly, helping the fat to render evenly before the outside crisps and burns.
Simmer the Corn and Crawfish
What happens in this step? Building upon the foundational layer of flavor, we simmer corn and tomatoes before adding crawfish tails. Everything simmers to meld the flavors.
Finish with Cream
What happens in this step? Finish by stirring in cream and adjusting the seasoning. You’re looking for a glossy, lightly thickened sauce that coats the spoon.
Serving Suggestions
Crawfish Maque Choux is a dish that can be served as a side dish or a main dish.
- Serve Crawfish Maque Choux as a main dish over white rice or alongside cornbread.
- It also shines as a side dish with grilled fish, blackened chicken, or roasted pork.
- Garnish with green onion tops, parsley, and a dash of hot sauce for brightness.
Serve Crawfish Maque Choux with these Main Dishes
Leftover and Make-Ahead Tips
Leftover Crawfish Maque Choux will actually get more flavorful with time. It's great the next day if stored properly:
Allow the Crawfish Maque Choux to cool for no more than 2 hours before refrigerating.
- Refrigerate: Place the leftovers in an airtight container, then refrigerate for up to 3 days.
- Freezing: This is not the best dish to freeze because the cream may separate, and the crawfish tails may become tough. The flavor should be good, but the consistency may be a bit disappointing. Freeze up to 2 months in an airtight, freezer-safe container, then defrost overnight in the fridge.
- Make Ahead: This is a great recipe to make ahead, but do so only up to the point before you add the crawfish tails and the cream. Freeze it in an airtight, freezer-safe container. When you're ready to serve, pick up the instructions at the point of adding the crawfish.
- Reheating: Reheat on the stovetop with a splash of cream or stock to liven it up. Maintain a medium heat until it starts to simmer and is warmed through; avoid a rolling boil to keep crawfish tender.
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Recipe
Crawfish Maque Choux
Here's What You Need
- 3 Tablespoons Bacon Grease or 3 strips of bacon
- ¼ pound Andouille Sausage diced
- 1 Pound Crawfish Tails
- 4 Cups Fresh Corn See Notes for Substitutes
- 2 Cups Yellow Onions
- 1 Cup Bell Peppers
- 1 Cup Celery
- 2 tablespoons Garlic
- 14 ounces Whole Peeled Tomatoes
- 2 tablespoon Jalapeno
- ½ cup Heavy Cream
- 2 teaspoon Sugar Optional
- 1 Cup Green Onions separate whites and greens
Herb and Spice Blend
- 1 Tablespoon Creole seasonings plus about 1 teaspoon to season the tails.
- 1 teaspoon dry thyme
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 Bay leaf
- 1 teaspoon Cayenne Optional
Here's What You Do
- Drain crawfish; do not rinse. Sprinkle with Creole seasoning and set aside. Drain tomatoes, reserving liquid to add later if the mixture needs more moisture while simmering.
- Slice the kernels off corn cobs and scrape to get as much corn milk as possible. If using bacon, slice into half inch strips, across. Chop and measure the remaining ingredients.
- Add chopped bacon to a cold Dutch oven over medium-high until rendered, remove bacon; alternately, heat bacon grease in a Dutch oven over medium-high heat; add the andouille and render for about 5 minutes.
- Add yellow onions, bell peppers, and celery; lower the heat to medium and sauté for about 8 to 10 minutes until onions are starting to brown.
- Add white parts of green onions, garlic, jalapeno (if using), and the Herb and Spice Blend, saute about 2 minutes
- Add the corn with any corn milk and the drained tomatoes (crush by hand); mix well and continue to saute for 3 to 5 minutes.
- Cover the Dutch oven; lower the heat and simmer for about 20 minutes, stirring occasionally.
- Next, remove the lid and continue to simmer while the liquid reduces, about 10 minutes. Add the seasoned crawfish tails; mix well and simmer for about 5 more minutes uncovered. (Add a little of the reserved tomato liquid if the sauce gets too thick.)
- The liquid should have reduced significantly. Add about ½ cup of heavy cream (start with ¼ cup, then add more if needed), mix well; simmer until slightly thickened, about 5 minutes. Add more cream if desired. The sauce should be creamy, slightly thick, not soupy, and coat the back of the spoon.
- Taste for seasoning; add the sugar, if the taste is too acidic and cayenne to add a bit of heat. Remove the bay leaf, and garnish with the green onion tops to serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Sweet Daddy D
You'll love this traditional South Louisiana dish.