New Orleans, Crawfish, Gumbo
New Orleans, Crawfish, Gumbo
Jim Schwabel
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Crawfish Maque Choux



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Crawfish Maque Choux

5 pounds live crawfish
1 ounce garlic*
1 white onion*
1/2 bunch celery*
1 green pepper
1 pinch cayenne
1 pinch salt

Crush live crawfish in pot and add cold vegetables. Sauté until slightly cooked, about two minutes. Add one gallon cold water. Bring to a boil
and skim, simmer for 30 minutes. *All vegetables should be small dice
or rough chop.

1 cup vegetable oil or peanut oil
with a high smoking point
1 cup flour
1/2 bunch celery, small dice
1  green pepper, small dice
1 oz. garlic, small dice
1  onion, small dice

While stock is cooking, make roux. In a heavy gage sauce hot heat up vegetable oil, or any high smoking point oil. When oil comes to smoking point, add half of flour. Stir constantly. Do not let burn. Add other half
of flour and stir. Note: Be very careful not to burn yourself. After 5
minutes or so, flour should be dark brown, the color of chocolate. Pull
off heat, add vegetables. Vegetables will caramelize and stop cooking,
process roux. Put back on heat, slowly add strained stock to roux,
constantly stirring. Bring sauce to boil to simmer for 15 minutes,
constantly skimming. Season to taste.

Maque Choux
2 green peppers, small dice
1 yellow pepper, small dice
1 red pepper, small dice
1 ounce garlic, minced
3 ounces oil
3 tablespoons Creole seasoning
3 pounds crawfish tails
3 cups fresh corn, shucked
2 cups sliced, fresh okra
2 cups onion, small dice
2 bunches green onion, for garnish
1/4 pound crisp bacon

In a large sauté pot, heat oil. Add garlic and let toast golden brown.
Do not let burn. Add corn, peppers, onions, okra, Creole seasoning
and cook until tender. Add crawfish tails and sauté until hot. Add
sauce, taste for seasoning. Serve with steamed rice and garnish with
green onions and bacon crisps.

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