How To make Chicken Maque Choux
18 ea Young tender corn
1 ea Large spring chicken
1 ea Large onion, finely chopped
1/2 ea Bell pepper, chopped
1 ea Large tomato, small pieces
1 ts Salt
1 ts Sugar
1 x Black pepper
2 tb Cooking oil
1 x Milk, if needed
Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher -----
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Smothered Chicken with Maque Choux Recipe : Mincing Garlic for Smothered Chicken Casserole Recipe
Learn how to mince garlic for this smothered chicken with maque choux recipe in this free cooking video on making smothered chicken casserole.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Smothered Chicken with Maque Choux Recipe : How to Bake Smothered Chicken Casserole Recipe
Learn from our expert how to bake some smothered chicken with maque choux casserole in this free cooking video from our Cajun expert.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
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Making Maque Choux - The Easy Cajun's Crazy Kitchen Corner
#CrazyKitchenCorner
Join me in The Easy Cajun's Crazy Kitchen Corner for a quick overview of how I do Maque Choux! It's a regular dish on tables throughout South Louisiana, and can be on your table tonight :-)
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Maque Choux
4 TBS unsalted butter (half a stick)
1 green bell pepper chopped
1 yellow onion chopped
2 bags frozen sweet corn kernels (14 oz/bag) or equivalent
2 Roma tomatoes chopped
1 to 2 TBS of your favorite Cajun seasoning
Chopped green onions to garnish (optional)
Melt the butter in a pan/pot big enough to contain all ingredients. Sauté the onions and peppers in the butter using moderately high heat until all is tender and “most clear”. Add the corn and stir occasionally over a medium heat until corn is heated throughout. Next, add the chopped tomatoes and seasoning you desire, stirring together well. Remember, you can add more seasoning later, but you can’t remove any, so be somewhat judicious.
Cover your vessel and simmer slowly for at least 30 to 40 minutes, stirring occasionally. You’ll know when it’s done to your liking by tasting and adjusting seasoning as needed. Add a sprinkling of chopped green onions just before serving, if you’d care to garish a bit.
Serves 6-8 ????
Bon appetite !!!
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Corn Maque Choux (Cajun Stewed Corn) - the Side Dish You DESPERATELY Need!
This video will show you how to make Corn Maque Choux, a special Cajun stewed corn dish. Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. It’s a fantastic flavorful side dish, great for parties!
CHAPTERS:
0:00 Corn Maque Choux
0:33 Prep the Corn
1:07 Chop the Peppers and Onions
1:29 Cook the Bacon
2:05 Cook Peppers and Onions
2:31 Add Corn
3:07 Seasonings
3:50 Chicken Stock & Simmer
4:12 Add Milk or Cream (Optional)
4:37 Hot Sauce
4:42 Butter Options
4:52 Give It a Taste!
5:06 More Recipes
8:03 YUM SHOT!
8:08 The Taste!
8:20 More Recipes
THINGS YOU’LL NEED:
4 ears corn (about 3 cups corn)
4 slices bacon chopped
1 medium yellow onion chopped (about 1 cup)
1 red bell pepper chopped (medium-sized, about 1 cup)
1 jalapeno pepper chopped
1 tablespoon Cajun seasonings
Salt and pepper to taste
1/4 cup chicken stock
½ cup heavy cream or use chicken stock for a more traditional version
Hot Sauce for serving
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #cookingshow #corn #cajuncooking #spicy
Emeril Lagasse’s Kicked-Up Corn Maque Choux
Emeril Lagasse’s Kicked-Up Corn Maque Choux
For more follow the hashtag #RachaelRayShow