Special equipment: a springform pan
For the sauce: In a medium saucepan heat the oil, and then saute the celery, onions, green bell peppers, red bell peppers and corn until the onions are translucent. Add the Cajun seasoning and reduce the heat. Cook the vegetables until they soften and turn light golden brown. Add the cream and simmer until slightly thickened. Stir in the butter until fully combined and glossy.
For the cheesecake: Preheat the oven to 325 degrees F. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed to cream. Add 1 cup of the breadcrumbs, the celery, green bell peppers, red bell peppers and eggs.
In a large bowl, combine the crawfish and liquid crab boil and toss to combine. Add the crawfish, lemon juice, Creole seasoning and garlic to the cream cheese mixture and mix until incorporated. Pour the mixture into a springform pan. Top with some romano cheese and the remaining 3 tablespoons breadcrumbs.
Wrap the base of the pan with foil and place the pan in a water bath. Cover the top of the pan with foil and cut vent holes for the steam to escape. Bake until the cheesecake is set, about 2 hours.
Cool the cake to room temperature, and then refrigerate until cold.
Preheat the oven to 425 degrees F.
Cut a generous slice and place on an oven-safe plate. Bake until warmed through, 5 to 6 minutes. Top with the corn maque choux sauce and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Little Gem Saloon, New Orleans, LA