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
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
This quick and easy recipe puts a Southern twist on a Chinese staple with leftover Pot Roast and tinned buttermilk biscuits. Steaming these Southern-Style Beef Bao Buns on the stovetop only takes five ingredients and 30 minutes!
