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Corn Maque Choux Recipe

January 30, 2014 by Lisa Pinney

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…

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!  

Print

Corn Maque Choux Recipe

  • Author: Lisa Pinney

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.

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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