Corn Maque Choux

Maque choux is a traditional dish of southern Louisiana. 
It is usually served as an accompaniment; however, it can also act as a base for a main meal and use focal ingredients such as bite-sized portions of chicken, crawfish or shrimp.  
We think it is most delicious!




Corn Maque Choux

6 slices bacon, cooked and crumbled

1 TBSP bacon drippings

2 TBSP butter

1 cup chopped onion

1/2 cup red bell peppers

1/2 cup green bell peppers

1 tsp salt

1/2 tsp pepper

1 pinch Creole seasoning

3 cloves garlic, minced

1/2 cup beef broth

20 oz frozen corn or fresh if you like

Crumble the cooked bacon and set aside.

Melt butter with the bacon drippings in a large skillet.  

Stir in onion, peppers and seasonings.  

Cook about 8 minutes.  

Stir in garlic and cook 2 more minutes.  

Mix in beef broth and corn and bring to a boil.    

Cover the saucepan and reduce heat to low; 

simmer about 20 minutes.  

Stir in crumbled bacon and serve.  

 **********
Fry the bacon and set aside...

Add the butter to the bacon drippings...

 Add the peppers...

and the onion...
cook 8 minutes or so...

 

 and add the minced garlic and seasoning 
and cook a couple of minutes more...

 

Mix in beef broth....

 and corn and bring to a boil.    

Cover and reduce heat to low; 

simmer about 20 minutes.


Add the crumbled bacon...



Enjoy!