We have another amazing recipe from Mr. Justin Wilson! On this episode, Justin cooks up a spicy Cajun classic, Crawfish Maque Choux, which is loaded with sweet corn, tender crawfish tails, and bold Bayou flavor.
Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee it’ll have you comin’ back for seconds (and thirds)!
———
Crawfish Maque Choux
A classic Cajun side or main dish, Justin Wilson’s Crawfish Maque Choux is made with sweet corn, tender crawfish, peppers, and Creole spices, and packed with bold Cajun flavor and charm.
SERVINGS: 4-6
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
Ingredients
- 1/2 cup of olive oil
- 1 medium onion, chopped
- 3/4 cup of bell peppers, chopped
- 1 Tablespoon of dried parsley (or 1 cup of chopped fresh parsley)
- 4 cups of corn, cut off the cob (or whole-kernel canned corn, drained)
- 1 cup of dry white wine
- 1 cup of water
- 1 teaspoon of garlic, finely chopped
- Salt and cayenne pepper, to taste
- 1 Tablespoon of steak sauce
- 2 pounds of crawfish tails, peeled
Cooking Instructions
- Heat the olive oil in a large frying pan over a medium fire. Add the onions, bell peppers, and parsley and stir until the onions are clear and the peppers are cooked (about 10 minutes).
- Add the corn and stir really well, then add the wine, water, and garlic. Stir in the salt, cayenne, and steak sauce. Reduce the fire to low, cover, and cook until the corn is done (about 20 minutes).
- Add the crawfish and bring to a boil. Lower the fire and cook for 10-15 minutes.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
ASFMRA’s Dennis Reyman joined us to discuss planting progress, crop trends, grain movement, and farmland market activity in Iowa.
Processing slowdowns and invasive species add pressure during peak harvest
California rewards low-carbon ethanol, not higher blending volumes.
Strong corn exports support demand while soybeans lag.
Shells from restaurants are collected, cleaned, and returned to the water, where they can support new growth.
Louisiana State University Professor Shelly Pate Kerns says a late freeze forced widespread replanting of some crops across the state.
