Yesterday we had our first crawfish boil of the season - maque choux is always popular with the crawdad crowd and it's a great large party dish - I make it in our giant 24" iron skillet - but you can easily scale this down. Also, it's not a cake or anything - it won't be ruined if you prefer more of one thing or less of another ... so adjust where you see fit! We use cajun seasonin - Joe's Stuff - you can use whatever kind is your favorite, I do recommend looking for a lower salt variety. - aargersi —aargersi
Test Kitchen Notes
A great dish for a crowd, this recipe is also a delicious showcase for both jalapenos and crab. The proportion of ingredients is spot-on, and the heat is assertive but not aggressive. A word of caution: Depending on which brand of Cajun seasoning you use, apply it with care -- use too much and you'll end up with an overwhelmingly salty dish. - theediblecomplex —theediblecomplex
cajun seasoning - try to find a low salt version
gumbo file (ground sasafrass)
minced green onion to serve
In This Recipe
Heat your skillet to medium - fry the bacon until is starts to get brown and crispy. Add in the onion and cook a couple more minutes, then the garlic, celery, and both peppers. Cut the corn off of the cob - I do this straight into the skillet to save dishes. Add the tomatoes. Now add a couple of tablespoons of cajun seasoning and stir, and then add in the chicken stock.
Simmer on medium until the vegetables are tender and most but not all of the stock has evaporated. You can stop at this point and finish it right before serving if you like.
Stir in the cream and bring to a simmer - taste and add additional seasoning if it needs it. Right before serving, stir in the file and the crab, and heat through. Serve topped with chopped green onions and a cold beer alongside!