Kip's Spicy Crawfish Corn Mockshew (maque choux)

10 servings Prep: 15 m Cook: 35 m Total: 50 m Intermediate
5.0/5 (1)
One spelling variation for this dish is ‘mock’ choux. This spicy Cajun maque choux combines Louisiana crawfish, sweet corn, bell pepper, onion, and garlic with a kick of Extra-Hot Rotel tomatoes and a splash of Jack Daniels whiskey for a bold side dish that’s anything but ordinary.

Ingredients

10 servings
  • 1 1/2 sticks butter
  • 2 tbsp Jack Daniels Whiskey
  • 1 bell pepper
  • 1 large onion
  • 1/4 cup garlic, minced
  • 1-2 lbs crawfish
  • 1 can Extra-Hot Rotel Tomatoes
  • 1 tsp chili powder
  • 2 cans whole kernel corn
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Chop bell pepper and onion extra fine. In a bowl, add a teaspoon of the minced garlic to the chopped bell pepper and onion. Set aside.
  2. In a medium-sized pot, melt the butter over medium heat. Now add the remaining garlic to the butter and slightly lower the heat. Simmer for 30 seconds and then add mixture of chopped bell pepper/onion.
  3. Sauté these ingredients until the vegetables become slightly wilted (onions will begin to brown), about 5-7 minutes. Now add the Rotel Tomatoes (including the liquid in the can) and chili powder. Cook down for 7-10 minutes.
  4. Add Jack Daniels Whiskey, 2 cans of corn (1 can drained, 1 can with liquid), and crawfish. Continue cooking until corn becomes tender and crawfish is cooked, about 15-20 minutes, making sure the maque choux continues to have liquid in the pot. If liquid vaporizes, add small amounts of water to prevent sticking and keep true flavor.
  5. Serve over rice, or eat it plain.

Common Problems and Solutions

Q: Why is my maque choux too dry?

A: Keep an eye on the liquid level during the final cooking step. If it starts to dry out, add water a little at a time to maintain moisture without diluting the flavor. The dish should be slightly saucy, not dry.

Q: Can I use frozen corn instead of canned?

A: Yes, you can use frozen corn. Since frozen corn doesn't have the canning liquid, you may need to add a bit more water or stock to maintain the proper consistency.

Tips and Techniques

Don’t skip the step of cooking down the Rotel tomatoes with the chili powder—this concentrates the flavors and reduces excess liquid before adding the corn and crawfish. Also, the whiskey adds a subtle depth of flavor, and the alcohol does cook out completely.

Ingredient Substitutions

  • crawfish: shrimp or crab meat
  • Extra-Hot Rotel Tomatoes: regular Rotel or 1 can diced tomatoes plus 1 diced jalapeño
  • Jack Daniels Whiskey: bourbon or omit entirely
  • canned corn: 4 cups fresh or frozen corn kernels

Equipment Needed

  • medium-sized pot or Dutch oven
  • knife and cutting board
  • mixing bowl

Historical Context

Maque choux is a beloved Louisiana dish with possible Native American origins. The name likely comes from the French interpretation of a Choctaw word. This spicy crawfish version is a modern twist on the traditional corn side dish.