Cajun country has many favorites and this Crawfish Maque Choux
(Mock Shoe) is one. Maque Choux is not a French phrase but is
supposedly of American Indian origin. Corn and Tomatoes were always
in abundance. Some call this Cajun Smothered Corn. You can also use canned whole kernel combined
with cream style corn.
8 - whole ears of fresh corn
[Sub.] 4 - 12 oz. cans whole kernel, 1 can creamed
1 - lg. chopped onion
1/2 chopped bell pepper
1 stalk diced celery
2 cloves garlic minced
3/4 cup of chopped green onions
1 lb. peeled crawfish tails from Louisiana (rough chopped)
1 tbs. bacon grease or cooking oil
1 lg., very ripe homegrown tomato - peeled and cut up
[Sub.] 1 can stewed tomatoes
Salt & Pepper to taste
Shuck and clean corn. Get a bowl. Use a sharp knife
to remove corn from cobs by cutting part way then making a second
pass. Flip the knife edge to the dull side and scrape the cob to
remove the corn milk.
In a saucepan cook onion, bell pepper and celery and sauté till soft. Add
corn, tomato and sprinkle some salt and pepper, cover, and smother about
45 minutes stirring occasionally (watch so it doesn't stick). You
may have to add a little water here and there.
Add crawfish and
green onions; cover and simmer on low about 10 minutes. Taste and
This may be served as a side for most pork dishes
like chops or roast. In the "olden days" (I love that
saying!) it was served over rice as a staple main dish.
Use what's left over and make Maque