Print

Crawfish Maque Choux

Author Red Beans and Eric

Ingredients

  • 1 Grit Cake see recipe in notes
  • 1 tbsp ½Butter
  • 2 tbsp Tomatoes – diced
  • 2 tbsp Sweet Kernel Corn
  • 1 tbsp Green Onions – sliced
  • 1 tsp Cajun Seasoning we recommend Paul Prudhomme Seafood Magic
  • 2 tbsp Tomato Sauce
  • 2 oz. Crawfish Tails Only Fresh! Only Louisiana!
  • 1 tbsp Spicy Rouille see recipe in notes

Instructions

  1. Add the butter, diced tomatoes, corn, green onions and tomato sauce to a small skillet set over medium high heat.
  2. Sprinkle the seasoning over the ingredients and stir in to distribute evenly.
  3. Once the butter has fully melted, add the crawfish tail and cook just until they are heated. Take care to not overcook the crawfish.
  4. Mound the mixture on top of the grit cake.
  5. Drizzle the rouille over the dish.
  6. Garnish with green onion slivers

Recipe Notes

Grit Cake Recipe

Repeat for the opposite side.

Spicy Rouille Recipe