SQUIRLY'S CHICKEN MAQUE CHOUX
Make and share this Squirly's Chicken Maque Choux recipe from Food.com.
Provided by riffraff
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut corn from cobs and scrape out milk.
- Cut chicken into serving pieces.
- Season well with salt and pepper.
- Dust pieces in flour on all sides until well coated.
- In a heavy bottom Dutch oven, heat oil over medium high heat.
- Saute chicken and brown well on all sides.
- When brown (it will not been totally done yet), remove from pot and keep warm.
- In the same oil, add corn, onions, celery, bell pepper, garlic, green onion and tomatoes.
- Saute 3-5 minutes or until veggies are wilted.
- Add tomato sauce and mushrooms.
- Return chicken to pot and stir well into the vegetables.
- Add chicken stock, cover and reduce to simmer and cook until chicken is tender, approximately.
- 45 minutes.
- Season to taste with hot pepper sauce.
Nutrition Facts : Calories 877.9, Fat 62.9, SaturatedFat 13.7, Cholesterol 172.7, Sodium 419.1, Carbohydrate 28.7, Fiber 2.6, Sugar 5.9, Protein 48.4
SHRIMP MACQUE CHOUX
Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips. Time-consuming, but well worth the effort, as your family or guests will admit. If you can find tasso, use it instead of salt pork.
Provided by Donna Flanders
Categories Main Dish Recipes Pasta Shrimp
Time 1h30m
Yield 8
Number Of Ingredients 31
Steps:
- Set oven to broil. Brush individual pizza crusts with melted butter, and sprinkle with chopped parsley and garlic salt. Place on a baking sheet and broil until sizzling. Remove, and set aside.
- Heat 1 cup oil in a heavy skillet over medium-high heat. In batches, place tortilla strips in hot oil, and cook until crisp. Remove to paper towels, and discard oil.
- Add whipping cream to a saucepan, and whisk over high heat. When the cream begins to boil, whisk in sour cream. Reduce to medium heat. Stir in chicken bouillon and jalapeno juice, and simmer.
- In a separate saucepan, warm 2 tablespoons butter over medium heat. Whisk in flour; continue whisking until the mixture is a pale golden color. Then whisk flour mixture into cream mixture, whisking until well blended. Remove from heat, and stir in jalapenos and cheese. Set aside.
- Warm 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in salt pork, and brown on all sides. Remove salt pork to paper towels, and discard oil.
- Warm 6 tablespoons butter in a large Dutch oven over medium heat. Stir in onions, celery, green and red bell peppers, garlic, and thyme. Cook until the vegetables are softened, about 5 minutes. Stir in the corn, and cook about 5 minutes, stirring. Stir in andouille and salt pork. Season with salt, pepper, 1/4 cup parsley, and Creole seasoning; cook about 10 minutes. Add shrimp, and cook until pink, about 5 minutes. Drain the butter sauce off of the shrimp and meats, and reserve the sauce in a bowl or jar.
- Stir the cream sauce into the shrimp and meat mixture. Stir in 3 cups of penne pasta. Reduce the heat to medium low, and simmer for 5 to 10 minutes.
- To serve, place pizza bread in the bottom of individual bowls. Ladle a spoonful or two of the reserved butter sauce over the bread, then ladle over sauce. Add more pasta, if desired. Sprinkle with Creole seasoning, and top with crispy tortilla strips.
Nutrition Facts : Calories 1559 calories, Carbohydrate 120.9 g, Cholesterol 358.4 mg, Fat 96.3 g, Fiber 7.7 g, Protein 56 g, SaturatedFat 43.7 g, Sodium 2322.4 mg, Sugar 7 g
SQUIRLY'S CHICKEN MAQUE CHOUX
Make and share this Squirly's Chicken Maque Choux recipe from Food.com.
Provided by riffraff
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut corn from cobs and scrape out milk.
- Cut chicken into serving pieces.
- Season well with salt and pepper.
- Dust pieces in flour on all sides until well coated.
- In a heavy bottom Dutch oven, heat oil over medium high heat.
- Saute chicken and brown well on all sides.
- When brown (it will not been totally done yet), remove from pot and keep warm.
- In the same oil, add corn, onions, celery, bell pepper, garlic, green onion and tomatoes.
- Saute 3-5 minutes or until veggies are wilted.
- Add tomato sauce and mushrooms.
- Return chicken to pot and stir well into the vegetables.
- Add chicken stock, cover and reduce to simmer and cook until chicken is tender, approximately.
- 45 minutes.
- Season to taste with hot pepper sauce.
Nutrition Facts : Calories 877.9, Fat 62.9, SaturatedFat 13.7, Cholesterol 172.7, Sodium 419.1, Carbohydrate 28.7, Fiber 2.6, Sugar 5.9, Protein 48.4
CHICKEN AND SAUSAGE MAQUE CHOUX
Categories Soup/Stew Chicken Onion Pork Poultry Tomato Vegetable Sauté Kid-Friendly Dinner Lunch Meat Sausage Corn Bell Pepper Fall Potluck Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 13
Steps:
- Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
- Pour off all but 1 tablespoon fat from pot, then sauté onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
- Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.
CHICKEN AND SAUSAGE MAQUE CHOUX
.
Provided by Allrecipes Member
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
- Pour off all but 1 tablespoon fat from pot, then saute onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
- Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.
Nutrition Facts : Calories 913.2 calories, Carbohydrate 94.1 g, Cholesterol 165.6 mg, Fat 34.8 g, Fiber 8.8 g, Protein 58.1 g, SaturatedFat 9.9 g, Sodium 1199 mg, Sugar 13.7 g
SHRIMP MAQUE CHOUX
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
- Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.
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