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)!
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Justin Wilson’s Crawfish Maque Choux
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: 4-6PREP TIME: 15 minutesCOOK TIME: 45 minutesTOTAL TIME: 1 hourIngredients1/2 cup of olive oil1 medium onion, chopped 3/4 cup of bell peppers, chopped1 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 wine1 cup of water1 teaspoon of garlic, finely choppedSalt and cayenne pepper, to taste1 Tablespoon of steak sauce2 pounds of crawfish tails, peeledCooking InstructionsHeat 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.
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Justin Wilson’s videos are brought to you by Lehman’s On the Square.
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