MAQUE CHOUX SKILLET CORNBREAD
Steps:
- Preheat the oven to 425 degrees F.
- Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
- Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
- Heat a 10-inch cast-iron skillet over medium-high heat.
- Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
- Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.
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
CAJUN CORN MAQUE CHOUX
Make and share this Cajun Corn Maque Choux recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 38m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil (over medium heat) in a large skillet.
- Saute the onion and bell pepper for 8 minutes or until tender.
- Add in the corn, tomato, and sausage; stir frequently and cook for 15 minutes.
- Add in the green onions, salt and pepper; cook 5 minutes.
- Serve hot.
Nutrition Facts : Calories 168.3, Fat 8.1, SaturatedFat 2.2, Cholesterol 10.8, Sodium 233.1, Carbohydrate 20.5, Fiber 2.6, Sugar 1.4, Protein 6.5
KICKED UP CORN MAQUE CHOUX
Steps:
- Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
- Remove from the heat and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
MAQUE CHOUX - CAJUN
Maque choux is a stewed vegetable side dish. This recipe also includes okra. Don't be afraid of it! For a vegetarian version, just omit the bacon and use vegetable oil as your fat and substitute water or vegetable stock for the chicken stock. Adapted from an Emeril Lagasse recipe.
Provided by LifeIsGood
Categories Pork
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain.
- Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!
Nutrition Facts : Calories 300.1, Fat 16.9, SaturatedFat 6.3, Cholesterol 27.8, Sodium 585.8, Carbohydrate 32.4, Fiber 6.9, Sugar 4.7, Protein 9.8
MAQUE CHOUX
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Provided by Gabrielle Hamilton
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 20m
Yield About 1 generous quart
Number Of Ingredients 10
Steps:
- Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
- In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
- Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
- Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
- When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
- Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
- Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
MAQUE CHOUX (CAJUN CORN SAUTEE)
Make and share this Maque Choux (Cajun Corn Sautee) recipe from Food.com.
Provided by strawberrybird
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the corn from the cob. Scrape the cobs with the blunt edge of the knife to remove the "milk." Set aside.
- Heat the butter in a large, heavy pot over medium heat. Add onions and bell pepper. Cook, stirring, until golden and soft, about 10 minutes.
- Add corn, tomatoes, and water. Cover and simmer over medium-low heat for 15 minutes.
- Add salt, jalapeno, and cayenne and cook until corn is very tender, 20-30 minutes more.
CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP
Steps:
- Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve.
- Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan.
- Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
- Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir.
- Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves.
- Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
- To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso.
CAJUN MAQUE CHOUX / CAJUN SUCCOTASH
This side dish is an excellent acccompaniment to any Cajun or Creole entree. Maque Choux usually does not contain okra, that's my little enhancement!
Provided by Grace Lynn
Categories Corn
Time 1h15m
Yield 6-8 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, okra, tomatoes, 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.
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.
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.
More about "maque choux cajun recipes"
CAJUN CORN MAQUE CHOUX - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (25)Total Time 30 minsCategory Side DishCalories 220 per serving
- Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
- Stir in the corn onion, peppers and Cajun seasonings. Cook until they soften up, stirring often, about 10 minutes.
- Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
MAQUE CHOUX (A CAJUN CORN SIDE DISH) - FLAVOR MOSAIC
From flavormosaic.com
5/5 (4)Total Time 20 minsCategory Sides, VegetablesCalories 183 per serving
- Add in corn. Season to taste with salt and pepper, and cayenne, if desired. Cook 1 to 2 minutes.
- Pour in cream or half and half, bring to a boil, reduce heat and simmer until cream reduces and slightly thickens, about 5 minutes.
MAQUE CHOUX - COUNTRY DECOR, CRAFT IDEAS, COMFORT …
From countryliving.com
Cuisine American, CajunTotal Time 45 minsServings 8Calories 187 per serving
- Hold an ear of corn firmly with the bottom end placed on a cutting board or in a large bowl to keep the kernels from splattering. With a sharp knife, cut straight down the cob, cutting off only 2 or 3 rows at a time until all kernels are removed. Then, using the back of the knife blade, scrape down the cob to remove the corn "milk." Add this milk to the corn kernels in a large bowl. Repeat procedure with each of the remaining ears of corn. Set aside.Cook the Maque Choux:
- In a large stockpot, cook the bacon until crisp. Save bacon strips for another use. Leave bacon fat in bottom of stockpot. Cook onions and the red and green bell peppers in the bacon fat until soft -- about 5 minutes. Add corn kernels and corn milk, ground black pepper, ground red pepper, and salt. Cook over medium-low heat for 20 to 25 minutes, stirring occasionally to keep the corn from sticking. Cover the pot, lower the heat, and simmer 5 to 10 minutes. Serve warm.
10 TRADITIONAL CAJUN DISHES YOU NEED TO TRY IN LOUISIANA
From theculturetrip.com
Author Dominique BecnelPublished 2018-04-06Estimated Reading Time 5 mins
MAQUE CHOUX - FOODSWOON
From foodswoon.com
Estimated Reading Time 3 mins
CAJUN BEEF WITH MAQUE CHOUX AND BEANS | LUCK'S FOODS
From lucksfoods.com
Estimated Reading Time 50 secs
MAQUE CHOUX: CAJUN CORN AND VEGETABLE SAUTE RECIPE
From webmd.com
Cuisine Southern, Soul FoodTotal Time 25 minsCategory DinnerCalories 105 per serving
CAJUN MAQUE CHOUX MACARONI SALAD - ERICA'S RECIPES
From ericasrecipes.com
4.8/5 (6)Category Salad, Side DishServings 6Total Time 35 mins
- Cook the pasta according to package directions. Drain and immediately rinse with cold water. Set aside.
- While pasta is cooking, cook the bacon in a large, nonstick skillet. Transfer the bacon to a plate lined with paper towels to drain. Once cool enough to handle, chop the bacon into little yummy bits.
- From the skillet, drain off all but ~1 tablespoon bacon fat. Put the skillet back on the burner and add the corn. Saute, tossing regularly, until corn is lightly browned. Remove from the heat.
- In a mixing bowl, whisk together the mayonnaise, vinegar, Dijon, salt, Cajun seasoning, and pepper. Add the macaroni, bacon, corn, bell pepper, onion, almonds, and herbs. Taste for seasoning. Refrigerate until service. Yields: 6 servings.
CORN MAQUE CHOUX - TASTE OF SOUTHERN
From tasteofsouthern.com
5/5 (3)Category Side DishesCuisine CreoleTotal Time 45 mins
15 BEST CAJUN SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Estimated Reading Time 6 minsCategory Recipe Roundup, Side DishesPublished 2020-12-17
- Bisquick Cornbread Recipe. This southern staple is welcome on my table at any meal. Sometimes sweet, sometimes spicy, I can’t get enough of the stuff!
- Cajun Corn Maque Choux. I love corn so much, I will add some to everything I can – even cake! Even though I like it alone with nothing but some salt and butter, I do love finding new ways of serving this crisp and sweet veggie.
- Cajun Baked Sweet Potato Fries. Can we all agree that fries are the best food out there? Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Louisiana Dirty Rice. There’s an old tradition down in Louisiana. Monday is for laundry and red beans and rice. My very first time in New Orleans – more than 15 years ago – I arrived at my hostel and was handed a big plate of red beans with dirty rice and a beer on the side.
- Cajun Summer Vegetables. If you’re anything like me, you love the idea of roasted veggies but are often disappointed by a bland dish. The good news is, Cajun spice can make even the most boring dish exciting!
- Red Beans and Rice. This is more of a main dish, but I just had to include it. The simplicity of red beans, cooked in the holy Cajun trinity of celery, onion, and peppers is to die for – not to mention the smoky andouille sausage!
- Cajun Chicken Wings. I’m a massive fan of spicy foods but often find hot sauce to be overly acidic. That’s probably why I like Cajun spice so much. You get a pleasant warmth without the tang.
- Cajun Crab Dip. This creamy dip is loaded with horseradish, cream cheese, sour cream, and crab meat. There’s some added heat from Cajun spice and hot sauce, and the whole thing gets served hot.
- Cajun Coleslaw. As much as I love the fresh vegetable medley used here, feel free to use a store-bought mix to save on time. The list of ingredients for the dressing might seem long, but you likely already have ketchup, lemon juice, mustard, and even Worcestershire sauce somewhere in the fridge.
- Slow Cooker Cajun Ham & Beans. I don’t know why we don’t have beans more as a side dish. They’re filling, cheap, and can be super flavorful when you cook them right.
MAQUE CHOUX RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
4.5/5 (4)Total Time 1 hrCategory Side Dish, Weeknight DinnerCalories 442 per serving
- Place the bacon in a large frying pan over medium-high heat and cook, stirring occasionally, until browned and crisp, about 10 minutes.
- Add the vegetable oil to the fat in the pan and heat over medium-high heat until shimmering and just starting to smoke.
- Add the okra and cook, stirring occasionally, until starting to brown around the edges, about 5 minutes.
CORN MAQUE CHOUX WITH SMOKED ANDOUILLE CHICKEN SAUSAGE
From spicedblog.com
Ratings 8Category Main CourseCuisine American, CajunTotal Time 35 mins
- Using a deep skillet, add butter and place over medium-high heat. Once hot, add bell peppers and onions; sauté for 6-8 minutes or until onion begins to turn transparent.
- Meanwhile, slice the al fresco Smoked Andouille Chicken Sausage and cook in a dry skillet, flipping occasionally, until browned. Set sausage aside.
- Add corn, tomatoes, garlic, Cajun seasoning, thyme, salt, pepper and whipping cream to the onion mixture; stir and reduce heat to medium low. Cook for 20-25 minutes, stirring occasionally.
CAJUN CORN MAQUE CHOUX RECIPE | LOUISIANA CAJUN MANSION ...
From louisianacajunmansion.com
Author Sandra Booher
CAJUN MAQUE CHOUX WITH PORK CHOPS | TRAVEL WITH PEN AND PALATE
From travelpenandpalate.com
Estimated Reading Time 5 mins
CORN MAQUE CHOUX - 8115 - CAJUN
From cajun.com
5/5 (1)Category Home » Turducken » Corn Maque ChouxBrand Cajungrocer
MAQUE CHOUX - FLAVOR MOSAIC | MAQUE CHOUX, MARDI GRAS FOOD ...
From pinterest.com
Estimated Reading Time 4 mins
CAJUN CORN (MAQUE CHOUX) - CORCORAN COOKS
From corcorancooks.com
Author Gary Corcoran
CAJUN VEGGIE MAQUE CHOUX | PURE FLAVOR®
From pure-flavor.com
Servings 4Category Peppers
NEW ORLEANS MAQUE CHOUX - SOUTHERN COMFORT FOOD - KEY LIME ...
From keylimecoconut.com
Estimated Reading Time 8 mins
MAQUE CHOUX: THE DELICIOUS CAJUN SIDE DISH RECIPE
From cookist.com
Servings 6Total Time 30 mins
FOOD YOU CAN EAT: CAJUN MAQUE CHOUX (WITH SHRIMP OR ...
From deadsplinter.com
FOU MAQUE CHOUX [RECIPE] | JATHAN & HEATHER
From jathanandheather.com
MAQUE CHOUX (CAJUN CORN) #CAJUNDISHES MAQUE CHOUX IS A ...
From pinterest.ca
MAQUE CHOUX - EVERYDAY CREOLE
From everydaycreole.com
MAQUE CHOUX | SOUTHERN FOOD AND BEVERAGE WIKI | FANDOM
From sofab.fandom.com
LA BOUCHERIE CORN MAQUE CHOUX 1LB - 731495120095
From cajun.com
CORN MAQUE CHOUX - CAJUN GROCER OVER 3,000 AUTHENTIC CAJUN ...
From cajungrocer.com
CAJUN NINJA CORN MAQUE CHOUX - CHD-EDITION.COM
From chd-edition.com
CAJUN RECIPE: MAQUE CHOUX SOUP (PSST! IT’S VEGAN!) – EAT ...
From eatdrinkbetter.com
FOOD LUST PEOPLE LOVE: MAQUE CHOUX – SPICY CAJUN CORN
From foodlustpeoplelove.com
MAQUE CHOUX (CAJUN CORN) | MAQUE CHOUX, CAJUN DISHES ...
From pinterest.ca
CAJUN CORN MAQUE CHOUX | CORN SIDE DISH, CORN MAQUE CHOUX ...
From pinterest.ca
CRAWFISH & CORN MAQUE CHOUX - RICHARD'S CAJUN FOODS
From richardscajunfoods.com
THE ART OF MAKING MAQUE CHOUX | PURE FLAVOR®
From pure-flavor.com
CORN MAQUE CHOUX RECIPE WITH ROTEL - MANCHESTERJA.COM
From manchesterja.com
CORN MAQUE CHOUX - CAJUN.COM
From cajun.com
You'll also love