CAJUN CORN AND BACON MAQUE CHOUX
This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!
Provided by Jodi Hanlon
Categories Side Dish Vegetables Corn
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 23.1 g, Cholesterol 41.9 mg, Fat 21.5 g, Fiber 3.8 g, Protein 17.9 g, SaturatedFat 6.2 g, Sodium 884 mg, Sugar 5.9 g
TRE'S CAJUN CRAWFISH MAQUE CHOUX (MOCK SHOE)
Make and share this Tre's Cajun Crawfish Maque Choux (Mock Shoe) recipe from Food.com.
Provided by Chief Teer
Categories Cajun
Time 48m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a frying pan until crisp.
- Drain on paper towels, crumble and set aside.
- Melt butter in the bacon fat over medium heat.
- Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
- Stir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more minutes, stirring occasionally.
- Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
- Remove from heat.
- Stir in crumbled bacon and serve.
Nutrition Facts : Calories 316.2, Fat 16, SaturatedFat 6.2, Cholesterol 106.4, Sodium 396.9, Carbohydrate 27.9, Fiber 3.8, Sugar 2.5, Protein 18.8
CAJUN CORN MAQUE CHOUX
This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
- 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
- 3. Serve garnished with the scallion greens and reserved bacon.
CAJUN MAQUE CHOUX WITH BASIL
This is a Cajun version of a dish, that I decided to Italianise. Make sure to use good frozen corn, such as "Silver Queen" type, for excellent results. The dish is good when it is done, but if allowed to come to room temperature, and reheated, it will quickly develop even more flavor.
Provided by Tuck Burnette
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Skin the sausage, break it to pieces.
- Heat a 10-12-inch sauté pan with a lid, and add the oil, and the sausage, cook very brown. Stir all the while and allow it not to be in too large of pieces.
- Remove from the skillet to a plate, retaining the drippings. Add the onion. Cook till lightly gold, adding the bell pepper, when the pepper wilts, stir in the garlic, and when it is fragrant, stir in the prepared tomatoes. Cook for about 2 minutes.
- Stir in the corn, add salt and pepper. Stir the crumbled sausage back into the pan. Deglaze with the lemon juice.
- When it comes to a simmer, cover and cook on medium or medium-low heat, gently, for about 10 minutes. Uncover, raise the heat slightly if there are juices to be evaporated, and simmer uncovered for 5 minutes longer.
- Tear in the basil, into pieces, and cook for about two minutes, or not even that. Correct for salt and pepper, if needed.
Nutrition Facts : Calories 167.4, Fat 4.5, SaturatedFat 0.7, Sodium 8.8, Carbohydrate 32.4, Fiber 4.7, Sugar 3.3, Protein 4.9
CAJUN CORN MAQUE CHOUX (MOCK SHOE)
We fell in love with this delicious corn when we were introduced to it by our good Marine Corps friends in Lafayette, Louisiana while attending a reception. After many disappointing recipes, this is the one I rely on. No one is disappointed when they try this!
Provided by NoSpringChicken
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- With sharp knife, cut kernels off corn cobs, if using fresh corn.
- In medium skillet heat 1 tablespoon butter with the oil.
- Add corn, onion, sugar and Tabasco sauce.
- Cook until corn is almost tender and starts to form a crust on bottom of pan.
- Gradually stir in broth, scraping up bits on bottom of pan.
- Stir in remaining 1 tablespoon butter and the cream.
- Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
- Remove skillet from heat.
- Add beaten egg; stir one minute or until egg is cooked.
- Serve with additional Tabasco sauce.
CRAWFISH AND CORN MAQUE CHOUX
Maque Choux" (pronounced mock-shoe) is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
- Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
- Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
- Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
- Add parsley and green onions. Serve with steamed white rice.
Nutrition Facts : Calories 499, Fat 39.2, SaturatedFat 23.5, Cholesterol 210.5, Sodium 372.8, Carbohydrate 24.2, Fiber 2.7, Sugar 5.5, Protein 16.9
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