Crab Maque Choux
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drbabs April 1, 2012
Hi Abbie! I made this tonight with frozen corn. (no cream) and used healthierkitchen's recipe for Cajun seasoning. (see her brown rice jambalaya-ish). It was amazing and wondeul and delicious! Thanks for a great recipe!
JaneMiami April 11, 2011
Yum...can't wait! Little bugs overcrowding my fridge, ready for your recipe!! Thanks.
JaneMiami April 9, 2011
So I can't believe this luck! I'm going to a large crawfish boil tomorrow, & I've asked everyone to save the shells etc for broth, so do you think that the crawfish broth would be too strong to use on this dish?
aargersi April 11, 2011
Hi Jane - just saw this! I think the answer depends on the seasoning - we add a LOT to the 'dad pot, so in our case I think it might overpower the crab. BUT - you could also save some tails, and make crawfish instead of crab maque choux, and then the stock would be perfect!
aargersi - what is a 'fancy koozie' you refer to in your tags?
oops I am answering the wrong ones :-) I think it would be OK to freeze - I havn't tried it (no leftovers!) but everything is cooked so I don't see why not!!!
Sounds delicious! Would it be blasphemous to use frozen corn? I don't think there will be good fresh corn by the time my friends have their annual and ginormous crawfish boil.
Not at all! I have used frozen before - go with what's available! Also it's good with Louisiana Hot Sauce shaken into it if you are a spice monster like me ...
They order them from Kenner Seafood, and they are flown up the morning of the party.
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