Johnny On The Bayou Recipe

Name: Johnny On The Bayou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Macque Choux; 1/2 cup diced yellow onion; 1/2 cup diced celery; 1/2 cup diced green bell pepper; 2 large cloves garlic - minced; 1 cup chopped tomato (I use cherry tomatoes in winter when the big guys aren't good); 1 cup corn (use frozen if corn is out of season); 1 tablespoon Cajun seasoning (Try to get a low salt variety - we use Joe's Stuff from the New Orleans School Of Cooking - or of course you can mix up your own if you are so inclined); 1/4 cup dry white wine; 1/4 cup heavy cream; 1 teaspoon minced fresh marjoram; 2 tablespoons chopped fresh parsley; 1 cup jumbo lump crab meat; 1 jalapeno or fresno pepper - seeded and diced; olive oil; cayenne pepper if that's how you roll (I DO!); Johnny Cakes; 1 cup stone ground cornmeal; 1 cup boiling water; 1/2 cup buttermilk (full fat is better!); a good pinch of salt; a big scoop of duck fat

Servings: persons

Macque Choux
1/2 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced green bell pepper
2 large cloves garlic - minced
1 cup chopped tomato (I use cherry tomatoes in winter when the big guys aren't good)
1 cup corn (use frozen if corn is out of season)
1 tablespoon Cajun seasoning (Try to get a low salt variety - we use Joe's Stuff from the New Orleans School Of Cooking - or of course you can mix up your own if you are so inclined)
1/4 cup dry white wine
1/4 cup heavy cream
1 teaspoon minced fresh marjoram
2 tablespoons chopped fresh parsley
1 cup jumbo lump crab meat
1 jalapeno or fresno pepper - seeded and diced
olive oil
cayenne pepper if that's how you roll (I DO!)
Johnny Cakes
1 cup stone ground cornmeal
1 cup boiling water
1/2 cup buttermilk (full fat is better!)
a good pinch of salt
a big scoop of duck fat

1
Add enough olive oil to a skillet to cover the bottom. Heat to medium-high and add in the onions. Saute until they begin to sweat, then add the peppers, celery and garlic. Add the cajun seasoning. After a couple more minutes add in the tomato and corn. After a couple MORE minutes add the wine, and cook until it has mostly evaporated. Now stir in the cream and marjoram, and gently stir in the crab. Taste for salt / heat - you may need more seasoning or just some straight cayenne if you want it spicy. Turn off the heat until you are ready to serve.
2
When the Johnny cakes are ready, turn the heat back on and stir in the parsley.
3
Stir the salt and cornmeal together in a metal bowl. Pour BOILING water in, and stir it all together - this will form a thick paste. Let that rest for several minutes, then stir in the buttermilk.
4
Heat the duck fat to fairly hot - if you have a good seasoned iron skillet use that, if not use a no-stick. Scoop the batter into the pan and flatten it slightly (I use a dough scooper thing). Fry until it is crispy and brown, then flip and brown the other side.
5
Serve each cake with a nice dollop of macque choux. Laissez les bons temps rouler!!!!

1010

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Macque Choux, 1/2 cup diced yellow onion, 1/2 cup diced celery, 1/2 cup diced green bell pepper, and more.

Yes, Johnny On The Bayou falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Johnny On The Bayou

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