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Crawfish Maque Choux

Author Red Beans and Eric


  • 1 Grit Cake see recipe in notes
  • 1 tbsp ½Butter
  • 2 tbsp Tomatoes – diced
  • 2 tbsp Sweet Kernel Corn
  • 1 tbsp Green Onions – sliced
  • 1 tsp Cajun Seasoning we recommend Paul Prudhomme Seafood Magic
  • 2 tbsp Tomato Sauce
  • 2 oz. Crawfish Tails Only Fresh! Only Louisiana!
  • 1 tbsp Spicy Rouille see recipe in notes


  1. Add the butter, diced tomatoes, corn, green onions and tomato sauce to a small skillet set over medium high heat.
  2. Sprinkle the seasoning over the ingredients and stir in to distribute evenly.
  3. Once the butter has fully melted, add the crawfish tail and cook just until they are heated. Take care to not overcook the crawfish.
  4. Mound the mixture on top of the grit cake.
  5. Drizzle the rouille over the dish.
  6. Garnish with green onion slivers

Recipe Notes

Grit Cake Recipe

  • Prepare yellow grits according to package recipe.
  • Once cooked, spread out to 1” thick in a baking pan.
  • Place in the refrigerator or freezer to cool down completely.
  • Once firm, cut into 4” to 5” triangles.
  • Heat a pan over medium high heat.
  • Add a small amount of oil to the pan and carefully place the grit triangle in the pan.
  • Allow to cook until a deep golden-brown crust is formed.

Repeat for the opposite side.

Spicy Rouille Recipe

  • Combine ½ cup heavy body mayonnaise with 2 tablespoons of roasted garlic puree.
  • Add enough sriracha sauce to obtain a deep pink color and desired level of spiciness.
  • Add olive oil to thin the sauce so that it is thickness of yellow mustard.