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Crawfish Maque Choux
Stock
5 lbs. live crawfish
1 oz. garlic*
1 white onion*
1/2 bunch celery*
1 green pepper
1 pinch cayenne
1 pinch salt
Crush live crawfish in pot and add cold vegetables. Sauté until
slightly cooked, about two minutes. Add one gallon cold water. Bring to a boil
and skim,
simmer for 30 minutes. *All vegetables should be small dice
or rough chop.
Roux
1 cup vegetable oil or peanut oil with a high smoking point
1 cup flour
1/2 bunch celery, small dice
1 green pepper, small dice
1 oz. garlic, small dice
1 onion, small dice
While stock is cooking, make roux. In a heavy gage sauce hot heat
up vegetable oil, or any high smoking point oil. When oil comes to smoking point, add half
of flour. Stir constantly. Do not let burn. Add other half
of flour and stir. Note: Be
very careful not to burn yourself. After 5
minutes or so, flour should be dark brown, the
color of chocolate. Pull
off heat, add vegetables. Vegetables will caramelize and stop
cooking,
process roux. Put back on heat, slowly add strained stock to roux,
constantly
stirring. Bring sauce to boil to simmer for 15 minutes,
constantly skimming. Season to
taste.
Maque Choux
2 green peppers, small dice
1 yellow pepper, small dice
1 red pepper, small dice
1 oz. garlic, minced
3 oz. oil
3 tbsp. Creole seasoning
3 lbs. crawfish tails
3 cups fresh corn, shucked
2 cups sliced, fresh okra
2 cups onion, small dice
2 bunches green onion, for garnish
1/4 lb. crisp bacon
In a large sauté pot, heat oil. Add garlic and let toast golden
brown.
Do not let burn. Add corn, peppers, onions, okra, Creole seasoning
and cook until
tender. Add crawfish tails and sauté until hot. Add
sauce, taste for seasoning. Serve with
steamed rice and garnish with
green onions and bacon crisps.
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
More recipes from Commander's Palace
Do you know what it means to miss New Orleans?
Recipe Archives Index
Click above for Commander's
Traditional Jazz Brunch Menu
 The Commander's Palace New Orleans Cookbook
Ella Brennan, Dick Brennan, 1984, Crown Publishing Group
Two new Commander's Palace books:
 Commander's Kitchen: Take Home the True Tastes of New Orleans with 200 Recipes from Commander's Palace Restaurant
 Commander's Palace: A Pictoral Guide to the Famed Restaurant and it's Cuisine
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