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Maque Choux recipe

This version of maque choux (pronounced’mock shoe’) a spicy southern Louisiana side dish, contains smokedbacon, corn, onion, red bell pepper, garlic, tomato and Cajunseasoning.

Recipe: Maque Choux

6 strips thick-sliced smoked bacon
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
2 celery ribs, chopped
4 cups thawed frozen corn kernels
2 garlic cloves, finely minced
1 1/2 teaspoon Cajun Seasoning (recipe follows)
2 large ripe tomatoes, seeded and chopped
Salt to taste

  • Cook bacon in a frying pan until crisp;drain on paper towels, crumble and set aside.
  • Discard all but 3 tablespoons of the baconfat from the pan. Add the onion, bell pepper, and celery to thepan, and cook over medium-low heat until the onion is goldenbrown, about 15 to 20 minutes.
  • Add the corn, garlic, and Cajun Seasoning,and cook, stirring frequently, until the corn is heated through,about 5 minutes.
  • Stir in the tomatoes and cook, stirringoccasionally, until they are heated through, about 5 minutes.Stir in the chopped bacon and season with salt to taste. Serveimmediately.

    Makes 6 servings.

    Cajun Seasoning:Combine 2 tablespoons paprika, 1 tablespoon each dried thymeand basil, 1 teaspoon each garlic powder and onion powder, 1/2teaspoon freshly ground black pepper, and 1/8 to 1/4 teaspooncayenne pepper. Save leftovers in a covered jar and use to seasonother dishes such as chicken, pork or fish.

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