This dish, featuring Blackened Trout alongside Andouille Maque Choux, is a delightful fusion of flavors and textures, combining the spicy, smoky notes of Cajun cuisine with the rustic, comforting elements of Southern cooking.
The trout is coated in a homemade blackening seasoning, a blend of spices including paprika, garlic powder, onion powder, and chili powder, offering a robust and spicy flavor profile typical of Cajun cuisine. The fish is seared in a hot skillet, creating a charred, crispy exterior while keeping the inside tender and moist. This method highlights the fish’s natural flavors while infusing it with the bold seasoning. The spiciness of the blackened crust is balanced by the natural, slightly sweet flavor of the trout, creating a harmonious blend of tastes.
Maque Choux is a traditional Southern dish, often considered a staple in Louisiana cuisine. It’s a sautéed mix of corn, bell peppers, and onions, often enriched with cream, making it a sweet and savory side to just about any protein choice. The addition of Andouille, a spicy smoked sausage commonly used in Louisiana cuisine, adds depth and a smoky, meaty element to the Maque Choux. It could, in theory, be served on its own. The combination of the vegetables, tomato paste, and sausage, cooked down with chicken broth and cream, results in a rich, complex flavor profile. The dish is hearty and comforting, with each simple ingredient contributing to its layered flavors.
The pairing of the crispy, spicy trout with the creamy, hearty Maque Choux creates an enjoyable contrast in textures. The heat and smokiness from the blackened trout complement the sweet corn and spicy Andouille in the Maque Choux. The creaminess of the Maque Choux also provides a nice counterpoint to the bold spices of the fish. The dish is visually appealing as well. The charred crust of the trout against the colorful Maque Choux makes for an attractive plate, especially when garnished with fresh herbs and/ or lemon.
What is speckled trout? How should I cook it?
Speckled trout is a popular game fish found predominantly in the coastal waters of the southeastern United States, most commonly along the Gulf Coast from Florida to Texas and along the Atlantic Coast up to Virginia. Also known as spotted seatrout, this species is identifiable by their elongated, sleek bodies, typically silvery-gray to greenish in color, with a white underside. Their most distinctive feature is the numerous black spots scattered across their back and fins.
Speckled trout is appreciated for its fine, flaky texture and mild flavor. It’s versatile in the kitchen, suitable for various cooking methods including grilling, frying, and baking. In Southern cuisine, speckled trout is often featured in dishes like blackened trout, fried trout fillets, and trout almondine.
Blackening trout is a popular cooking method that imparts bold flavors and a distinctive crust to the fish, combining elements of both Cajun and Creole cuisine. This technique involves coating the trout in a mixture of spices and herbs, and then cooking it in a very hot skillet, typically a cast-iron skillet, to achieve a charred exterior.
What is maque choux?
Maque Choux (pronounced “mock shoe”) is a traditional dish from Southern Louisiana, rooted in both Native American and Cajun culinary traditions. It’s a simple yet flavorful side dish that embodies the spirit of Southern comfort food.
The dish typically consists of corn, green bell peppers, tomatoes, onions, and sometimes garlic. These vegetables are sautéed together, creating a sweet and savory blend. Maque Choux is seasoned with salt, pepper, and often a hint of cayenne or other spices, depending on the cook’s preference. Some versions of the dish incorporate cream, butter, or bacon grease, adding a rich, creamy texture. The dish can include proteins like andouille sausage, shrimp, or crawfish, making it hearty enough to serve as a main course.
The dish has roots in Native American cuisine. Over time, the Cajun and Creole populations of Louisiana adapted and added to this Native American dish, incorporating their culinary sensibilities and available ingredients like bell peppers and tomatoes.
Maque Choux is commonly served as a side dish and pairs well with a variety of main courses, particularly grilled or blackened meats and fish.