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–+ servings

Crawfish Maque Choux

Crawfish Maque Choux brings Cajun comfort to your kitchen—sweet corn, smoky sausage, and tender crawfish in a creamy sauce.
Servings 10 Servings
Cuisine Cajun
Course Main Dish, Side Dish
Calories 217
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

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.

Notes

Refer to my article Crawfish Maque Choux for step-by-step instructions with photos, Hints and Tips (FAQs), ingredient and substitution notes.
Fresh corn gives the best flavor and texture; “corn milk” naturally sweetens and thickens the sauce. 
If using frozen or canned corn, puree ¼ cup of kernels with a little stock and add it in. 
Substitute ham, smoked sausage, or tasso for the andouille; any bell pepper works fine. 
Use fresh, peeled tomatoes or diced canned. 
Half and Half or evaporated milk can replace the cream; butter, oil, or lard can stand in for bacon grease. 
A pinch of sugar balances tomato acidity; cayenne adds heat. 
Refrigerate leftovers up to 3 days. To make ahead, stop before adding crawfish and cream, then freeze up to 2 months

Nutrition

Calories: 217kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 409mg | Potassium: 438mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1328IU | Vitamin C: 36mg | Calcium: 53mg | Iron: 1mg
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