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Grilled & Blackened Seafood Delight with Kickin Corn Maque Choux

This recipe comes from Bill Yeates, a competitor in the World Food Championships Thrilla at the Grilla contest.

Bill has previously competed in the Seafood division at the World Food Championships as the head cook for the Bayou Boilers and is back to take on some BBQ. With no professional training, he considers himself a backyard cook. When he’s not cookin’ on the grill, he’s busy working as the owner of Spirit Professionals competitive cheer and tumbling gym in Louisiana.


  • Alaska Salmon Filets – About 1 ½ pound-skin on
  • 1lb Large Alaska Prawns – peeled and deveined
  • 6 larges Alaska Snow crab legs – pre-cooked
  • 1/3 cup heavy cream 4-6 tbs
  • Unsalted butter
  • 1 small red onion – diced
  • ¾ green bell pepper diced
  • ¾ red bell pepper diced
  • 1 lime
  • 5 ears fresh corn
  • 2 small or one large jalapeno pepper-diced (no seeds)
  • 1 tbs fresh dill
  • 1 tbs of each – salt, black pepper, cayenne pepper
  • 3 tbs blackening seasoning
  • ¼ cup water
  • Olive oil


In saucepan on grill reduce cream by ½. De-silk corn leaving shuck on. Lightly coat corn with olive oil, salt, and cracked black pepper.

Grill for 20-30 minutes. Cut corn from comb.

In a separate saucepan melt 2 tbs butter over moderate heat, add diced onions and diced peppers and sauté until tender. Add corn, a pinch of cayenne, and cream and cook 1-2 more minutes. Set aside.

Blackened Salmon, Prawns, and Snow Crab Cut Salmon filets into 6 4-6 ounce portions pat dry and season with a little salt and liberally with blackening seasoning on both sides. On medium-high heat ½ tbs olive oil and melt 2 tbs butter. (use cast iron skillet on grill).

Sauté salmon until 2/3 done one side then flip (internal temp should be about 140 degrees when done, allow to rest.) Season shrimp with blackening season and grill until done. Use meat from snow crabs legs and get the meat out as one piece from each leg. Season same as shrimp grill.

Drain skillet leaving just a little butter and oil. Add Corn Maque Choux back to skillet with ¼ cup water season to taste with 1tsp of blackening seasoning. Add lime zest and splash of lime juice to taste.

Heat until water evaporates. Plate Kickin Corn Maque Choux with Salmon, Prawns and Snow Crab. Sprinkle dill and parsley on top. Serves 6

Blackened Seafood Delight Recipes and so Much More

You may have heard of a food being “blackened” before, but what does that actually mean? Usually, if a piece of meat gets too black on the grill, it has taken on tons of char — and probably a not-so-great flavor. However, when handled correctly, blackening can produce exceptional taste. The secret, of course, is understanding the purpose and technique of blackening.

Blackening hearkens back to Cajun cooking and enjoyed a renaissance about 30 years ago when cooks everywhere began to adopt it into their everyday grilling and cooking. Blackening involves rubbing a spice-loaded blend that usually includes paprika, garlic powder, onion powder and other strong seasonings over butter-laden fish, meat or poultry. The spiced-up main ingredient is then either grilled or cooked in a smokin’ hot cast iron pan until it forms a blackened crust. The crust is only made up of the butter and spices, not the ingredient itself.

The result? Well, you can be the judge when you add some blackening spices to this recipe for seafood delight!

What to Partner With Seafood Corn Maque Choux

You can easily serve this seafood delight recipe alone, but why not give it a little love? All you need is a fresh green salad, a hearty loaf of crusty bread and a cream-based soup or true gumbo to take your game to the next level.

Feel like prepping some other accompaniments? Any type of vegetable will balance out this meal beautifully. You will also want to include some kind of stellar dessert for the finishing touch.

Be sure to make enough of this magical recipe for seafood corn maque roux. It flies off plates at record speed!

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