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Simple Maque Choux Cooking Recipes

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

  1. 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.

  2. 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.

  3. 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.

  4. 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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