Crawfish Maque Choux

Chef Chris Lusk

Crawfish Maque Choux is an easy to prepare blend of Native American and Southern Creole cooking.
Cook/Prep Time: 30 MinutesServings: 4


1 lb. Louisiana Crawfish tails
1 onion, diced
1bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
½ lb. okra, thinly sliced
1 cup fresh corn
2 cups of tomato purée
1 Yukon gold potato, diced & roasted
1 qt. shrimp stock
½ lb. butter
½ lb. flour
2 bay leaves
1 tsp. fresh thyme
1 tsp. fresh oregano
1 tsp. cayenne
Hot sauce to taste
Salt & 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 do not have stock, water can substitute) bring to a simmer and cook for 20 minutes, or until you cannot taste the flour anymore.
Add herbs, cayenne, diced potato, and crawfish, cook for 5 more minutes on medium heat.
Season with salt, pepper, and hot sauce.

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