Squash & Crawfish Maque Choux


  • 5 slices of bacon, sliced
  • 1⁄2 cup onion, diced
  • 1⁄2 cup red bell pepper, diced
  • 2 ears corn, kernels cut off
  • 2 medium zucchini, seeds removed & diced
  • 2 medium yellow summer squash, seeds removed & diced
  • 1 tbsp garlic, minced
  • 1 tsp kosher salt
  • 1⁄2 tsp black pepper
  • 1 tsp your favorite Creole seasoning blend
  • 1 lb Louisiana crawfish tails
  • 2 Tbsp butter
  • 1 bunch green onions, green parts sliced


  1. In a large deep skillet over medium heat, render bacon until most of the fat is removed but the bacon is still soft.
  2. Add all remaining ingredients except for the crawfish, butter and green onions and sauté for 4-5 minutes until vegetables are softened.
  3. Add crawfish and cook for 2 more minutes, just until the crawfish is warmed through. Turn off the heat and blend in the butter.
  4. Remove to a serving dish and garnish with green onions.

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