The finest Crawfish Stuffed Bell Pepper recipe in the World with Cajun Maque Choux,

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Cajun Seafood fry recipe
2 1/2 Cups Vegetable Oil for Frying
1/2 Cup Wondra Flour
1/4 Cup Wondra Flour
1/2 Cup Corn Flour
2 Tbsp Creole Seasoning, in all
1 Egg
2 Tbsp Water
1/2 Pound (pick one) Peeled & Deveined Medium Shrimp, Crawfish tail meat, Catfish Filets, shucked Oysters, Cleaned Soft shell Crab, Frog legs…
Heat the oil to 360 degrees in a 2 qt. saucepan.
Season 1/2 Cup of the Wondra flour with 1 Tbsp Creole Seasoning in a bowl.
In another bowl, Mix the egg well with 2 Tbsp of water, and 1 tsp Creole Seasoning.
In another bowl, Mix the Corn flour, Wondra Flour and the remaining Creole Seasoning.
Dredge the seafood in the seasoned flour, then the egg wash, then the corn/wondra flour mixture. Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

Maque choux /ˈmɑːkʃuː/ is a traditional dish of southern Louisiana. It is thought to be an amalgam of Creole and American Indian cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
It contains corn, green bell pepper, onion, and sometimes garlic, celery, and tomato. The ingredients are braised in a pot. Historically bacon grease was used for the braising stage, although various combinations of oil, butter, or cream may be substituted. The vegetables are then left to simmer until they reach a tender consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper. Some cooks include hot sauce and a bit of sugar for greater complexity.

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captaincrunch72 says:

Indians didn't have much access to pigs or ham..corn yes.

B-rocka 4life says:

Creole is African and French with Indian influence

TheMsLady4Real says:

The Best Recipe!!!!!! Please support "Mr. J.B. , he has the most authentic cajun and also creole recipes! But his spice's and rub's are "The Best"! Subscribe to his channel"! I'm not a paid spokesperson, but just a southern louisiana cook/chef of home cooking of creole and cajun foods! Mr. J. B. is "Awesome"! "

747epecan1 says:

1. Can we put your JB season on crawfish
2. Does frozen Trinity in Kroger bag taste good as fresh?

John Thomas says:

Wasn;t it Tony's that ripped you guys off at one of this years  cook outs? the one at tha park with the cars, I think. Anyway, GREAT video and recipe!! Congrats GrandPOP!!

Big Reggie says:

As always great Video JB. I watch all of them. I wish we could get crawfish as easily as you can I'll have to look for the frozen stuff someday. Cheers!

Claire Sharbino says:

I have you a Cajun seasoning you HAVE to try!! Beazell's Cajun seasoning. Rouses sells it for sure, other stores too. They have a website, where you can find all the stores that carry it, or order it online!! It's awesome. No msg, great flavor. Gotta try it y'all!! Plus their website has a ton of awesome recipes!

Tango Joe says:

The beauty of the big bell pepper is they can hold a hole mess of great stuffing.
These look freekin' fantastic!

joed596 says:

Hey, JB!     I love stuffed peppers, but haven't tried them with anything other than ground beef.  Your recipe looks really GREAT, and by your description box I can see how versatile it could be using oysters, crab, etc.  Good for you  :-)

Thanks so much, thumbs up, and hope you Louisiana & Mississippi guys stay cool down there!     Norfolk Joe   :-)

Anonymoose says:

LOL! I love how the food processor fires things right back out the top at you!

I have eaten corn on the cob right off the plant, right next to the plant before. When it's that fresh, you don't need to cook it.

Those are some of the best looking stuffed peppers ever! That's got to be a feast! And I really do need to order some tails from Tony's. They're seasonal, though, right?

James Strange says:

JB this is a good looking recipe!

Tim’s BBQ says:

Great Job JB, love your cooking video's. Look's very nice. I would like to order me some of the crawfish tails. I would also love to come to the next spring fling. Thanks Man. Brewmaster Tim Out.

thethegreenmachine says:

I've never had anything like that.  Looks really good.

rombus projects says:

This okie says that looks good

Ballistic BBQ says:

Man-O-Man that looked good!  My mouth actually started to water when you showed the shots at the end.  Great job!

keith bettag says:

double dammit boy,,,great minds think alike,,,,i stuffed jalepenos wit crawfish sunday,,,,hell even done one wit some etouffee,,,,,hell yea,,,,,,ur corn dish reminds me of more hoosier food,,,,corn and tomatoes—-will the similarities never end,,,,,i bet those cakes would be awesome fried

virtualguitarist says:

That corn concoction looked awesome!

doublejbbq says:

this meal looks awesome, that corn dish rocked

Thaneii says:

This looked so good, I had to watch it twice!  YUM, Boy!

Greg Armstrong says:

I baked some ribs Sunday with your Heeey Girl Rub, turned out great. Going to try it on chicken tonight.

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