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Crawfish Macquechou

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This fresh corn dish is a Cajun favorite you won't see much outside of Louisiana. Every time I make this for people they love it. You can leave out the crawfish for a vegetarian side dish, or you can substitute fresh shrimp if crawfish is hard to find.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet


  1. Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
  2. Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.
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This recipe is superb. I used fresh green prawn intead & served it with fresh home made damper. So simple but s iimmpressive...


Used shrimp since a crawfish has never been seen in this neck of the woods and substituted sambal oelek for the cayanne. Served over brown rice. Nice balanced flavour. Will make again when fresh corn is abundant.