Best 5 Rachael Rays Avocados With Creamy Maque Choux Recipes

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Indulge in a captivating culinary experience with Rachael Ray's Avocados with Creamy Maque Choux, a vibrant and flavorful dish that tantalizes the taste buds with its harmonious blend of textures and flavors. This recipe takes you on a culinary journey to the heart of Cajun cuisine, where fresh avocados, succulent corn, and tender bell peppers dance together in a creamy, savory sauce. Get ready to embark on a delightful adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

RACHAEL RAY'S AVOCADOS WITH CREAMY MAQUE CHOUX



Rachael Ray's Avocados With Creamy Maque Choux image

Stuffed avocados with a delectable maque choux filling. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Goes great with recipe #112775, recipe # 112775 or other fresh fish. From Rachael Ray 30-minute Meals 2.

Provided by BecR2400

Categories     Corn

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1/2 red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
1 dash sugar
1 dash cayenne pepper
1 dash salt
2 tablespoons butter
2 ripe avocados
1 lime, juice of
coarse salt

Steps:

  • Heat a skillet over moderate heat.
  • Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
  • Working on a plate to catch the milky juices, scrape corn off the cob.
  • Break up kernels and pour into the skillet.
  • Combine with peppers and onions.
  • Season with sugar, cayenne and salt.
  • When mixture bubbles, reduce heat to a simmer.
  • Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
  • Cut the avocados in half lengthwise and remove the pits.
  • Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
  • Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
  • The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
  • Great served with tilapia, or other fresh fish.

AVOCADO BOATS



Avocado Boats image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 7

3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt

Steps:

  • Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.

TILAPIA WITH TOMATILLOS AND AVOCADO FILLED WITH MAQUE CHOUX



Tilapia with Tomatillos and Avocado filled with Maque Choux image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 1/4 to 1 1/2 pounds tilapia, 4 fillets
Coarse salt
Ground pepper
1 teaspoon ground cumin, eyeball it
1/2 teaspoon sweet paprika, eyeball it
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced
1/2 bottled pale beer
2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle sugar
Dash cayenne pepper
Salt
2 tablespoons butter
2 ripe avocado
1 lime, juiced

Steps:

  • Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.
  • Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.
  • While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.
  • Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.
  • To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.

MAQUE CHOUX



Maque Choux image

This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.

Provided by Gabrielle Hamilton

Categories     dinner, easy, quick, weeknight, vegetables, main course, side dish

Time 20m

Yield About 1 generous quart

Number Of Ingredients 10

3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)

Steps:

  • Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
  • In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
  • Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
  • Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
  • When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
  • Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
  • Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

NO COOK AVOCADO BISQUE (RACHAEL RAY)



No Cook Avocado Bisque (Rachael Ray) image

A great summer time soup. 30 minute meal by Rachael Ray. I serve mine aside a wedge salad topped with blue cheese dressing. Fabulous! If you are looking to save a little time, simply place a dollop of salsa on the top and sprinkle with feta. NOTE: I made this today and I suggest that you use 2 large avocados in the soup itself (not just 1 as per the recipe). I also recommend that you just use 1 cup (more or less) to thin out the soup instead of crushing ice cubes (not sure why you do that when you put it in the fridge to chill anyway). Lastly, we LOVED the crumbled feta on the top (actually made the dish to be honest) so don't leave this step out.

Provided by januarybride

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 large avocados
2 cups buttermilk
4 scallions, green and white parts sliced separately
1 lemon, juice and rind of, grated
16 ice cubes
salt
1 lb tomatoes, coarsely chopped
3 ounces feta cheese, crumbled
6 ounces tortilla chips

Steps:

  • Using a blender, puree 1 avocado, the buttermilk and scallion whites.
  • Add the lime peel and three-quarters of the lime juice.
  • With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth.
  • Season with salt; refrigerate.
  • Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl.
  • Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
  • Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips.
  • Serve with the remaining tortilla chips on the side.

Nutrition Facts : Calories 520.1, Fat 33, SaturatedFat 7.8, Cholesterol 25, Sodium 564, Carbohydrate 49, Fiber 11.9, Sugar 11.6, Protein 14

Tips:

  • Use ripe avocados: Choose avocados that are ripe but not overly soft. Ripe avocados will be slightly soft to the touch and will have a deep green color.
  • Make sure the corn is fresh: Fresh corn on the cob is best for this recipe. If you can't find fresh corn, you can use frozen corn kernels, but be sure to thaw them before using.
  • Don't overcook the corn: The corn should be cooked just until it is tender. Overcooked corn will be tough and chewy.
  • Use a good quality cheese: The cheese you use will make a big difference in the flavor of the dish. Use a sharp cheddar cheese or a combination of cheddar and Monterey Jack cheese.
  • Season to taste: Be sure to season the corn and cheese mixture to taste with salt, pepper, and cayenne pepper. You can also add other spices, such as garlic powder or onion powder, if desired.

Conclusion:

This recipe for Avocados with Creamy Maque Choux is a delicious and easy-to-make appetizer or side dish. The creamy corn mixture is the perfect complement to the ripe avocados. This dish is sure to be a hit at your next party or gathering.

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