Maque Choux

By • August 15, 2010 • 12 Comments



Author Notes: I’m convinced this delicious Creole side dish is the ultimate accompaniment to grilled food. A friend from New Orleans, Melvina Johnson, used to bring it to ALL our summer barbecues. We really let her have it if she dared to bring anything different.
I found drbabs' adaptation interesting, because as far as I know, Maque Choux was never intended to be anything but a side! - ChefJune
ChefJune

Food52 Review: ChefJune's Maque Choux was quite delicious. When I read the recipe, I thought it would be more like the dish I remembered if I added bacon, so (with ChefJune's permission) I sauteed about 1/4 pound of bacon (cut in lardons) in a couple of tablespoons of olive oil to start. The bacon added a sweet smokiness that was just addictive. In order to turn it into a main dish, I cooked some jumbo shrimp in the stew at the end, and served it with some good bread to sop up the liquid. As ChefJune said, this would also be great as a side dish with grilled chicken or steak. It was a lovely meal — easy for a weeknight, and perfect for late summer. I'm happy to recommend it as an Editors' Pick. - drbabsA&M

Serves 8 (or more)

  • 1/2 cup unsalted butter or 4 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 small hot pepper, finely chopped (add more if you're so inclined)
  • 1 large clove garlic, finely chopped
  • 4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds)
  • 2 pinches red pepper flakes
  • 2 medium tomatoes, peeled, seeded, chopped
  • 1 cup chicken stock (low sodium, if you use canned - we use homemade)
  1. Melt butter over medium heat. Add onion, peppers, garlic and sauté for 5 minutes, until onions are translucent.
  2. Stir in corn, tomatoes, pepper flakes and cook 5 more minutes, stirring occasionally.
  3. Pour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally.
  4. Teacher's Tip: If you want to make this a vegetarian dish, I suggest substituting vegetable broth for the chicken stock.

Tags: savory, serves a crowd, travels well

Comments (12) Questions (0)

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26 days ago mblossom

My husband is working on perfecting his bbq smoking skills- which means we have been eating a lot of smoked pork shoulder the past couple of summers! I was tired of our usual sides and decided to try this based on a discussion on the hotline and it was WONDERFUL. Stole the show at the bbq. I did use bacon as Dr. Babs had (but no shrimp)- and it was truly addictive!

Cakes

about 3 years ago Bevi

Shrimp and corn and tomatoes? Yes, please!

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about 3 years ago Sagegreen

I would serve this as a main course!

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

Sagegreen: I never have, but as you can see, DrBabs deftly turned it into a main. And I'm sure it ROCKED! Maque Choux always does. ;)

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

1 word...YUM...I made this for dinner tonight--I steamed jumbo shrimp on top of the stew at the end. Fabulous.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

(I added a photo.)

Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

so our recipes have been co-opted in favor of chefs selected by Merrill and Amanda? why didn't you say that in the beginning?

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

They did. Check this out:
http://www.food52.com/blog...

Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

ooops I missed that. Thanks, Dr. Babs.

Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

No, I've never made this with bacon, but now that you mention it, I'm wondering why not! It would be an amazing flavor enhancer. ;) Think I'll have to do that for Labor Day Weekend. Let me know how you like it with bacon.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi ChefJune!
I'm testing this for Editors' Pick this week. I LOVE Maque Choux! Have you ever made it with bacon? (Do you mind if I do?) Thanks.

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

This is one of the first things I hunt down at Jazz Fest, right after the crawfish sacks. Yum!!