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 -----
How To make Chicken Maque Choux's Videos
CAJUN CORN MAQUE CHOUX
Here is Cajun Corn Maque Choux My Way
Maque Choux | Emeril Lagasse
Maque Choux, a Louisiana classic, is thought to have derived its name from a mix of Native American and Cajun French influences. But one thing is for sure—it is a popular side dish made from corn, onions, and red pepper that’s loved by all.
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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
Professional Chef makes Cajun Corn Maque Choux | CHESTNUT
Chef de cuisine Matthew Dorough shows you how to make a traditional cajun side dish, Corn Maque Choux. Serve it as a side to any meal or come into the restaurant to try it in August 2022.
Ingredients:
-1 large onion, small diced
-2 ribs celery, small diced
1 bell pepper, small diced
-1 jalapeño, seeded and finely diced
-3-4 ears corn, shucked and kernels cut off
-½ cup heavy cream
-1 tbsp cajun seasoning
1 tbsp parsley, finely chopped
Method:
-Start a sauté pan with about 1 tbsp neutral oil over medium high heat.
-Add trinity and jalapeño, sweat down for about 2 minutes until onions become slightly translucent.
-Add corn kernels, and cook another 3-4 minutes until they soften.
-Add heavy cream and cook down by about half, until it starts to thicken.
-Add cajun seasoning, parsley, and salt and pepper to taste.
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Smothered Chicken with Maque Choux Recipe : Cutting Corn Off the Cob for Smothered Chicken
Learn how to cut corn off the cob for this Smothered Chicken recipe with Maque Choux Louisiana corn side dish with free expert cooking tips.
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