Recipes
Louisiana Crawfish Macque Choux
Serves 2
½ ea - Green bell pepper, small dice
½ ea - Red bell pepper, small dice
½ ea - Medium yellow onion, small dice
2 ears - Fresh shucked corn
½ lb - Louisiana crawfish tails
½ C - Okra sliced thin
1 C - Crawfish bisque (see recipe below)
1 T - Fresh garlic minced
Salt and Pepper to taste
Bacon and green onion for garnish
Over medium heat, toast garlic. Add the trinity of bell peppers & onions. Sauté two minutes. Add crawfish bisque. Simmer one minute. Then, add crawfish, corn & okra. Simmer one minute. Top off with Louisiana Popcorn rice. Garnish dish with green onion and crisp, rough-chopped bacon. Add Tabasco to taste.
Crawfish Bisque
Serves 12 - when served as soup (instead of Crawfish Macque Choux)
1 lb - Live Louisiana crawfish
1 C - Kosher salt
1 T - Garlic, chopped
½ ea - Yellow onion, chopped
2 stalks - Celery, chopped
¼ C - Bell pepper, chopped
1 C + ¼ C - Soybean oil
½ lb - Crawfish tails - only if serving as soup (instead of Crawfish Macque Choux)
2 T - Tomato Paste
2 ea - Bay leaves
1 C - Brandy
1 C - All-purpose flour
2 T - Worchestershire sauce
1 T - Hot sauce
For the stock, purge the crawfish by soaking them in enough water to cover them and 1 C kosher salt for 20 minutes. Drain the crawfish, and then grind them in a food processor until smooth. Sauté the garlic, onion, celery and bell pepper in ¼ C of oil. When the vegetables begin to caramelize, add the tomato paste and bay leaves and stir well. Cook for 5 minutes, then add the brandy, stirring and scraping the bottom of the pot to deglaze. Add the crawfish and enough water to cover. Cook over medium heat for
45 minutes. Strain and reserve.
For the bisque, heat 1 C of oil in a heavy gauge pot until the oil begins to smoke. Add the flour in small quantities, whisking well after each addition. If any burnt specks of flour appear, strain the roux into a clean pot and continue. Slowly whisk in the stock and simmer over low heat. Cook for 30 minutes, occasionally skimming and discarding any impurities that rise to the surface. Season with Worcestershire sauce, hot sauce, Creole seasoning, salt and fresh ground pepper. Stir in the crawfish tails for garnish before serving.