Maque Choux
Here is a classic Cajun dish that would go very well with some fried
alligator, but if none is available, why not serve it with grilled fish
or chicken?
Makes 6 servings
3 slices bacon
1 small onion, chopped
1 small green bell pepper, seeded and cut into
1/4 inch dice
4 cups fresh corn kernels, cut from the cob (about 8 ears), or thawed
frozen corn kernels
Salt and freshly ground black pepper to taste
1/2 teaspoon dried thyme
1 tablespoon chopped fresh parley
2 large tomatoes, peeled, seeded and chopped
1/2 teaspoon hot pepper sauce, or more to
taste
1/4 cup heavy cream
Cook the bacon in the medium size heavy skillet over medium heat until
almost crisp, 8 to 10 minutes. Remove the bacon from the skillet and
drain on the paper towels, leaving the fat in the skillet. Crumble the
bacon.
Cook the onion and bell pepper in the bacon fat in the skillet over
medium heat, stirring, until just translucent, about 5 minutes. Stir in
the corn and season well with salt, pepper and thyme. Cook for another
5 minutes.
Stir in the parley, tomatoes, hot sauce and cream. Cover and simmer
about 5 minutes. Serve very hot, garnished with the crumbled bacon. A
simple cooking recipes is done.
Notes: for a change of pace, replace the corn with two 15 ounce cans of
yellow hominy that have been well drained, rinsed and simmered in
boiling water to cover for 30 minutes, then drained again.
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