Masterly Maque Choux

Chef Chris Lusk adds the perfect seasoning for spring.

Photographed by Cheryl Gerber

Crawfish Maque Choux

1 pound crawfish tails
1 onion (diced)
1 bell pepper (diced)
2 stalks celery (diced)
2 cloves garlic (minced)
1/2 pound okra (sliced thin)
1 cup fresh corn
1 yukon gold potato (diced and roasted)
2 cups tomato purée
1 quart shrimp stock
1/2 pound butter
1/2 pound flour
2 bay leaves
1 tsp fresh thyme
1 tsp fresh oregano
1 tsp cayenne
hot sauce to taste
salt and pepper to taste

In a large saucepot, melt butter and combine with flour to make a roux. Add onions, celery, pepper and garlic to roux and cook until onions are translucent. Add tomato purée, bay leaves and stock. (If you don’t have stock, water can substitute.) Bring to a simmer and cook for 20 minutes or until you cannot taste the flour any more. Add herbs, cayenne, diced potato and crawfish. Cook for 5 more minutes on medium heat. Season with salt, pepper and hot sauce. Yields 4-6 portions

Redfish Filets with Sweet Corn Crust

1 cup masa harina
1 cup corn meal
1 cup sweet corn
1 egg
1/2 cup milk
4 filets of redfish (6oz each)
salt and pepper to taste

Method:
Combine masa, corn meal and corn in food processor and puree until thoroughly combined. Season with salt and pepper to taste. Combine egg and milk season with salt and pepper. Season both sides of the fish with salt and pepper. Brush the skin side of the fish with the egg mixture them place the fish into the crust so it adheres to the fish. Pan fry the filets crust side down and then finish in the oven for 6 minutes.

Plating:
Spoon maque choux hash into the bottom of the bowl. Then place redfish filets crust side up on top. Garnish with sliced pickled okra on top and enjoy! Yields 4 portions

Cafe Adelaide
Lowes New Orleans Hotel, 300 Poydras St., 595-3305

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