Maque choux is a traditional dish of southern Louisiana.
It is usually served as an accompaniment; however, it can also act as a base for a main meal and use focal ingredients such as bite-sized portions of chicken, crawfish or shrimp.
We think it is most delicious!
Corn Maque Choux
6 slices bacon, cooked and crumbled
1 TBSP bacon drippings
2 TBSP butter
1 cup chopped onion
1/2 cup red bell peppers
1/2 cup green bell peppers
1 tsp salt
1/2 tsp pepper
1 pinch Creole seasoning
3 cloves garlic, minced
1/2 cup beef broth
20 oz frozen corn or fresh if you like
Crumble the cooked bacon and set aside.
Melt butter with the bacon drippings in a large skillet.
Stir in onion, peppers and seasonings.
Cook about 8 minutes.
Stir in garlic and cook 2 more minutes.
Mix in beef broth and corn and bring to a boil.
Cover the saucepan and reduce heat to low;
simmer about 20 minutes.
Stir in crumbled bacon and serve. **********
Fry the bacon and set aside…Add the butter to the bacon drippings…
Fry the bacon and set aside…Add the butter to the bacon drippings…
Add the peppers…
and the onion…
cook 8 minutes or so…
and add the minced garlic and seasoning
and cook a couple of minutes more…
Mix in beef broth….
and corn and bring to a boil.
Cover and reduce heat to low;
simmer about 20 minutes.
Add the crumbled bacon…
Enjoy!
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Corn Maque Choux Recipe
Ingredients
6 slices bacon, cooked and crumbled
1 TBSP bacon drippings
2 TBSP butter
1 cup chopped onion
1/2 cup red bell peppers
1/2 cup green bell peppers
1 tsp salt
1/2 tsp pepper
1 pinch Creole seasoning
3 cloves garlic, minced
1/2 cup beef broth
20 oz frozen corn or fresh if you like
Instructions
Crumble the cooked bacon and set aside.
Melt butter with the bacon drippings in a large skillet.
Stir in onion, peppers and seasonings.
Cook about 8 minutes.
Stir in garlic and cook 2 more minutes.
Mix in beef broth and corn and bring to a boil.
Cover the saucepan and reduce heat to low;
simmer about 20 minutes.
Stir in crumbled bacon and serve.