Crawfish Maque Choux
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
- Add the butter, diced tomatoes, corn, green onions and tomato sauce to a small skillet set over medium high heat.
- Sprinkle the seasoning over the ingredients and stir in to distribute evenly.
- Once the butter has fully melted, add the crawfish tail and cook just until they are heated. Take care to not overcook the crawfish.
- Mound the mixture on top of the grit cake.
- Drizzle the rouille over the dish.
- Garnish with green onion slivers
Notes
Grit Cake Recipe
- Prepare yellow grits according to package recipe.
- Once cooked, spread out to 1” thick in a baking pan.
- Place in the refrigerator or freezer to cool down completely.
- Once firm, cut into 4” to 5” triangles.
- Heat a pan over medium high heat.
- Add a small amount of oil to the pan and carefully place the grit triangle in the pan.
- Allow to cook until a deep golden-brown crust is formed.
- Combine ½ cup heavy body mayonnaise with 2 tablespoons of roasted garlic puree.
- Add enough sriracha sauce to obtain a deep pink color and desired level of spiciness.
- Add olive oil to thin the sauce so that it is thickness of yellow mustard.
