By: Chef Patrick Mould
Louisiana School of Cooking
Crawfish Corn Macque Choux
"Macque Choux" is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if that is all that is available.
Ingredients:
1/2 stick butter
3 cups fresh cut corn
1/2 cup chicken stock
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1 10 oz. can Rotel tomatoes drained
2 teaspoons Cajun or Creole Seasoning
1 teaspoon salt
1 teaspoon hot sauce
2 cups heavy cream
1 lb. Louisiana crawfish tails
2 tablespoons minced parsley
3 tablespoons chopped onion
6 cups cooked rice
Directions:
1. Heat butter in medium saucepot. Add corn and sauté for 2 minutes.
2. Add chicken stock, onion, bell pepper, celery & Rotel tomatoes. Turn heat up and cook until all of chicken stock has evaporated.
3. Add garlic, Cajun or Creole Seasoning, salt, hot sauce and heavy cream. Bring to a boil.
4. Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
5. Add parsley and green onions. Serve with steamed white rice.
Yields 6 servings.
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Tasso Green Beans
Tasso is smoked meat found in South Louisiana, usually pork, it is marinated in a seasoned brine solution then smoked over a southern hardwood. It is used to add flavor to a wide variety of dishes and works particularly well with vegetables in this case green beans.
Ingredients:
2 tablespoons margarine
1 cup Tasso
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 tablespoon minced garlic
1 teaspoon Cajun or Creole Seasoning
1 teaspoon hot sauce
1/4 teaspoon white pepper
1/4 cup heavy cream or milk
1 10 oz. can of Campbell's Cream of Mushroom Soup
1 lb. frozen cut green beans
1/2 cup toasted sliced almonds
Directions:
1. Heat the margarine in sauté pan. Sauté Tasso, onion, celery, bell pepper, and garlic for two minutes.
2. Add Cajun or Creole Seasoning, hot sauce, white pepper, heavy cream, Campbell's Cream of Mushroom Soup and cut green beans. Simmer for 10 minutes or until the green beans are cooked.
3. Top with the toasted almonds.
Yields 8 side servings.
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Praline Cheesecake with Praline Sauce
The cheesecake recipe is pretty much a basic cheesecake recipe what makes it so special is the praline sauce I use as a topping. It is so good you be tempted to eat it, by itself.
Ingredients:
Graham Cracker Crust:
1 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons melted butter
Filling:
1-1/2 lbs. cream cheese
1/2 cup sugar
1/4 cup light brown sugar
4 eggs
2 tablespoons flour
1 tablespoon pure vanilla extract
1/2 cup pecan pieces
Praline Sauce:
1 egg, beaten
1 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 cup light corn syrup
1/2 cup pecan pieces
Directions:
Crust:
1. Mix ingredients together in a mixing bowl until moist and crumbly.
2. Using the back of a large spoon, press crumb mixture firmly on bottom and sides of 9-inch springform pan.
Filling:
1. Preheat oven to 325 degrees. Place cream cheese and sugar in a mixing bowl. Cream together until light and fluffy.
2. Beat eggs into cream cheese mixture one at a time until completely incorporated.
3. Add remaining ingredients and beat until completely incorporated.
Pour batter into springform pan lined with graham cracker crust.
4. Bake for one hour and fifteen minutes. Chill before slicing and topping with praline sauce.
Praline Sauce:
1. Combine all ingredients except pecan pieces in a medium saucepan. Bring to boil, lower heat and simmer for 2 minutes
2. Add pecan pieces and allow sauce to come to room temperature before topping slice of cheesecake. Garnish cheesecake with whipped cream.
Yields 12-16 slices.
