Cajun Maque Choux
Maque choux is a Cajun take on succotash, an indigenous dish. It is great as a side (try serving it with my Cajun garlic butter goose bites) or, you could add grilled shrimp or chicken breast strips to turn it into a fun summer meal.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- Yield4 servings as a side
- 2 slices bacon, cut into thin batons
- 2 cups (500ml) canned corn
- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 jalapeño, de-seeded and minced
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons (8g) fresh parsley, minced
- 1/4 teaspoon (1.5g) kosher salt
- 1/4 teaspoon (0.5g) black pepper
- 1/4 teaspoon (0.25g) dried thyme
- 1 tablespoon (10g) Cajun seasoning
- 1/4 cup (60ml) cream
- 1/4 cup (60ml) chicken stock (or just use 1/2 cup 125ml) cream or 1/2 cup (125ml) chicken stock total)
In a large skillet or frying pan, fry bacon batons over MEDIUM heat until they begin to get crispy, about 5-7 minutes.
Add corn, peppers, jalapeño, celery, onion, garlic, and parsley and cook for about 10 minutes, stirring regularly.
Add the salt, pepper, thyme, and Cajun spice and cook for another minute.
Add the cream and chicken stock, reduce heat to LOW and cook for about 2 minutes, or until the liquid begins to thicken.
Once thickened to a creamy texture, take off of the heat and serve. Enjoy!