Saturday, May 16, 2015

Maque Choux

One of my favourite Cajun dishes is Maque Choux, a combination of sweet corn and meat with a nice hint of spiciness. This is a classic Louisiana dish and comes in a variety of styles. You can make it as a vegetarian dish, by the simple expedient of leaving the meat out, or make a more classic version using pork, chicken or crawfish. I prefer meat in mine and this version of the recipe reflects that. You can use canned corn for this, but fresh, seasonal corn, cut from the cob, is the best way to go.

Maque Choux

1/2 cup oil
1 medium onion, chopped
1/2 bell pepper, chopped
3 cups fresh whole kernel corn (or canned if it's out of season)
1 Tablespoon garlic, chopped
1 cup white wine
1 cup water
Cayenne pepper to taste
Salt to taste

2 Lbs meat (chicken, pork or crawfish),cut in bite sized pieces

Heat oil over medium heat in large skillet. Saute' onions and bell pepper until onions are translucent. Add corn, garlic, water, wine and seasonings and stir. Reduce heat to low and simmer for 1/2 an hour. Add meat and return to simmer for 1 hour, stirring occasionally. Serve over long grained rice or by itself. If you feel the need for more heat, sprinkle with Louisiana hot sauce.