Crawfish Maque Choux uses fresh Louisiana crawfish tails sautéed in a classic maque choux and served over a griddled grit cake with a roasted red pepper rouille. This is the perfect recipe for a Lenten dinner or a way to celebrate crawfish season at home!
Welcome to spring! This is seafood season. You have Crawfish season on one hand and you have Lent on the other. And it’s perfect for me because I love all things seafood and that makes this a great time of year to eat out for all of the seafood specials that most restaurants offer.
One spot that is celebrating seafood season with an extended special menu is Zea’s Rotisserie & Bar. They are allowing me to share their popular Crawfish Maque Choux recipe so that I will remind you to stop by and visit one of their locations and to remind you that they are celebrating the season with a great special menu. This menu started in March and continues on until May 5, 2019.
Here’s the Seafood Menu:
- Shrimp Ceviche, $9.95: Plump shrimp in a lime-citrus habanero and chili marinade with a confetti of chopped red onion, carrots, serrano chilis, cucumber and green onions. Garnished with diced avocado, cilantro and tortilla chips.
- Crawfish Maque Choux, $9.50: Fresh Louisiana crawfish tails sautéed in a classic maque choux and served over a griddled grit cake with a roasted red pepper rouille.
- Bronzed Catfish Pecan, $17.95: Fresh Des Allemands catfish fillet, pepper crusted and topped with roasted pecan butter. Served over butternut squash hash with crispy baby spinach.
- Gulf Fish Campeche, $19.95: Grilled fillet of fresh Gulf fish, served over a sauté of brown rice studded with chilis and vegetables. Laced with an avocado salsa and crispy tortilla chips.
Just keep in mind that this is a limited-time menu and it’s offered at the New Orleans, Harahan, Metairie, Harvey, Kenner, Lafayette, Baton Rouge, Covington and Slidell locations. If you’re in New Orleans and staying in the French Quarter, the Zea’s location on Pontchartrain Blvd is close to a 20-minute drive. Take the I-10 west to US-61 north. Follow that until the Causeway exit, then continue to US-90 west and exit off on Pontchartrain Boulevard.
To see Zea’s full menu and to see where all of their locations are at, you can find all that information online at www.zearestaurants.com.
I hope that you enjoy this Crawfish Maque Choux recipe courtesy of Zea’s Rotisserie & Bar. Have you been to one of the Zea’s locations? Let us know what you thought about it in the comment section below.
Crawfish Maque Choux
- 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
Add the butter, diced tomatoes, corn, green onions and tomato sauce to a small skillet set over medium high heat.
Sprinkle the seasoning over the ingredients and stir in to distribute evenly.
Once the butter has fully melted, add the crawfish tail and cook just until they are heated. Take care to not overcook the crawfish.
Mound the mixture on top of the grit cake.
Drizzle the rouille over the dish.
Garnish with green onion slivers
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.
Thank you for reading!
If you enjoyed this article, please subscribe to the Red Beans & Eric Newsletter so you don’t miss a recipe, interview, or review. By signing up, I’ll send you a free e-cookbook that includes some of the most popular recipes from the website.
You can always stay in touch with me by leaving a comment in the section below, by clicking here or messaging me on any of the social media sites that I am on.
Thank you for stopping by!
Keep the red beans cookin’!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.