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.
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 slowly simmer until tender, with chicken stock as needed. Maque Chaux is finished with kosher salt and a combination of red cayenne, black pepper, hot sauce and a dash of sugar for greater flavor.
Maque choux is 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 wonderful 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 really reasonable price.
- 2 tablespoons of Bacon drippings
- 6 ears of fresh local corn
- 1 medium onion diced
- 1 stalk of celery finely diced
- 1/2 cup bell pepper diced
- 1 teaspoon of dried Thyme leaves
- 1 teaspoon of minced garlic
- 3-4 plum tomatoes diced
- 1 tablespoon Crystal 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
Directions for Maque choux
- 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.
- 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.
- 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.
- Add a splash of heavy cream if desired to make it more of a creamy texture.
- Place in a serving dish to serve over rice along with any of your favorite Creole or Cajun dishes.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.