Maque Choux

Maque Choux has always been one of flavorful favored traditional side dishes of Southern Louisiana; combining sweet corn, bell pepper, onion, garlic, celery, tomato, thyme, Crystal hot sauce and spices with a rich cultural background of Creole and American Indian influence it makes one fantastic side dish for your Cajun or Creole main dishes.

The ingredients are cooked in a pot or Dutch oven. Traditionally bacon drippings were used for the braising stage. The vegetables are then left to simmer until tender, with chicken stock as needed slowly. Make Chaux is finished with kosher salt and a combination of red cayenne, black pepper, hot sauce, and a dash of sugar for more exceptional flavor.

 

Maque Choux has always been one of my favorite traditional dishes of Southern Louisiana; combining sweet corn, bell pepper, onion, garlic, celery, tomato, thyme, Crystal hot sauce and spices with a rich cultural background of Creole and American Indian influence it makes one fantastic side dish for your Cajun or Creole main dishes.Maque choux can be served as a side dish over rice; however, it can also be made into a main meal by using such as small pieces portions of chicken, sausage, shrimp or crawfish towards the end of the cooking process.

The ingredients for this beautiful Traditional Creole dish are simple to find at your local fresh produce stands or favorite markets for a reasonable price. If you are unable to find Slap Ya Mama seasoning from your market, it is offered online for a reasonable price.

 

 

 

 

Maque Choux has always been one of my favorite traditional dishes of Southern Louisiana; combining sweet corn, bell pepper, onion, garlic, celery, tomato, thyme, Crystal hot sauce and spices with a rich cultural background of Creole and American Indian influence it makes one fantastic side dish for your Cajun or Creole main dishes.

 

 

 

 

Ingredients needed for the Maque choux Recipe

  • Two tablespoons of bacon drippings
  • Six ears of fresh local corn
  • One medium onion diced
  • One stalk of celery finely diced
  • 1/2 cup bell pepper diced
  • One teaspoon of  dried Thyme leaves
  • One teaspoon of minced garlic
  • 3-4 plum tomatoes diced
  • One tablespoon hot sauce or to taste
  • Kosher salt to taste
  • Fresh ground pepper to taste
  • Slap Ya Mama Cajun seasoning to taste
  • pinch of sugar, optional
  • 1-2-ounces of chicken stock or as needed
  • Splash of heavy cream, optional

 

 

 

 

Tips on choosing corn without looking:

  1. Look for tiny brownish holes in the corn husk, especially towards the top of the corn. Those are usually signs of wormholes, and, naturally, worms are best avoided.
  2. Feel the corn kernels through the husk. You will want to make sure that they’re plump; if you can feel any holes or gaps where the corn kernels should be, then choose another ear.
  3. Look for tassels (the things sticking up out of the top of the corn cob) that are brown and sticky to the touch. If they’re dried out or black, then it’s a usually old ear of corn. Choose another ear.
  4. Check out the color of the husk. If it’s a bright greenish and tightly wrapped against the corn cob, then the corn is usually fresh. (In some cases, the husk will even feel slightly damp.)
 

 

 

 

 

5 from 10 votes
Maque Choux has always been one of my favorite traditional dishes of Southern Louisiana; combining sweet corn, bell pepper, onion, garlic, celery, tomato, thyme, Crystal hot sauce and spices with a rich cultural background of Creole and American Indian influence it makes one fantastic side dish for your Cajun or Creole main dishes.
Maque Choux
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 

Maque Choux has always been one of my favorite traditional dishes of Southern Louisiana; combining sweet corn, bell pepper, onion, garlic, celery, tomato, thyme, hot sauce and spices with a rich cultural background of Creole and American Indian influence.

Course: Side Dish
Cuisine: American, Cajun, Creole
Keyword: corn, Maque Choux
Servings: 6 People
Author: hmccallum
Ingredients
  • 2 tablespoons Bacon drippings
  • 6 Ears of fresh local corn
  • 1 Medium onion diced
  • 1 stalk Celery finely diced
  • 1/2 cup Green Bell pepper diced
  • 1 teaspoon Dried Thyme leaves
  • 1 teaspoon Minced garlic
  • 3-4 Plum tomatoes diced
  • 1 tablespoon Hot sauce or to taste
  • Kosher salt to taste
  • Fresh ground pepper to taste
  • Slap Ya Mama Cajun seasoning to taste
  • 1 pinch Sugar optional
  • 1-2- ounces Chicken stock or as needed
  • Splash of heavy cream optional
Instructions
  1. Cut the corn off the cobs using a sharp kitchen knife. The idea is to cut about halfway through the corn kernels, then scrape the cobs with your knife to extract all the juices you can from the corn cob into a container or bowl.
  2. Melt the bacon drippings in a Dutch oven or deep metal skillet, add the fresh corn, diced onion, diced celery, diced red bell pepper, dried thyme and a dash of kosher salt. Reduce the heat under Dutch oven or skillet to a medium heat, stirring every so often for about 10-15 minutes, or until the vegetables are tender.
  3. Add the minced garlic, diced plum tomatoes, Crystal hot sauce, another dash of salt, fresh ground pepper, Slap Ya Mama seasoning, and a pinch of sugar. Add about 1-2-ounces of the chicken stalk or as needed, stirring occasionally. Cook for another 20-25 minutes.
  4. Add a splash of heavy cream if desired to make it more of a creamy texture.
  5. Place in a serving dish to serve over rice along with any of your favorite Creole or Cajun dishes.

 

 

 

 

 

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