4 (6-8 oz.) fillets of fresh fish like Tilapia, Catfish, Speckled TroutOlive oilKosher salt, fresh…
2 lbs. crawfish tails
1 large onion, chopped
Alice’s Easy Corn Macque Choux (see recipe below)
Salt, red/black pepper to taste
1 bunch chopped green onions
1. In large skillet, drizzle olive oil in bottom and heat on medium heat.
2. Add chopped onions, and sauté for 3-4 minutes.
3. Add crawfish tails and cook another 5-8 minutes.
4. Add 2-3 cups of Alice’s Easy Corn Macque Choux (or store bought Macque Choux)
5. Mix well and heat through. Taste for seasoning.
*****With leftovers, I like to stuff bell peppers or top on baked yams or potatoes. You can also add pasta to the leftover dish and it makes a great entrée.
ALICE’S EASY CORN MACQUE CHOUX
This is an easy way to make macque choux if you do not have fresh corn. It is just as good.
6 fresh tomatoes, pureed
4 bell peppers (one of each color-red, orange, yellow, green) chopped
3 large onions, chopped
2 sticks butter
6 cans whole kernel corn, drained
6 cans cream corn
6 cans white shoepeg corn, drained
6 cans Mexicorn, drained
6 cans Ro-tel
2 c. sugar
Salt, red/black pepper, and garlic powder to taste
1. In large Dutch oven, melt butter.
2. Add peppers and onions and sauté until tender.
3. Add tomatoes, sugar and Ro-tel. Cook for another 5 minutes.
4. Turn heat off and add rest of ingredients. Stir to mix.
5. Refrigerate overnite.
6. Bake uncovered at 375 for 4 hours or until mixture becomes thick. Stir frequently to keep from sticking to bottom.
7. Taste for seasoning.
8. Let cool and put into ziplock bags to freeze.
*****This will make about 12 pints. I sometimes add crawfish etouffee or sauté shrimp to the corn for a change. It is also good to add to soups or chowders. You can also add different types of rice for a casserole effect and also to smothered okra.