by ChefJune
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my 77 recipes »
A&M's Testing Notes:
Expand CollapseChefJune's Notes:
Expand1/2 cup unsalted butter or 4 tablespoons olive oil Ask a question about this ingredient
1 medium onion, finely chopped Ask a question about this ingredient
1 bell pepper, finely chopped Ask a question about this ingredient
1 small hot pepper, finely chopped (add more if you're so inclined) Ask a question about this ingredient
1 large clove garlic, finely chopped Ask a question about this ingredient
4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds) Ask a question about this ingredient
2 pinches red pepper flakes Ask a question about this ingredient
2 medium tomatoes, peeled, seeded, chopped Ask a question about this ingredient
1 cup chicken stock (low sodium, if you use canned - we use homemade) Ask a question about this ingredient
Melt butter over medium heat. Add onion, peppers, garlic and sauté for 5 minutes, until onions are translucent.
Ask a question about this stepStir in corn, tomatoes, pepper flakes and cook 5 more minutes, stirring occasionally.
Ask a question about this stepPour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally.
Ask a question about this stepTeacher's Tip: If you want to make this a vegetarian dish, I suggest substituting vegetable broth for the chicken stock.
Ask a question about this stepSagegreen: I never have, but as you can see, DrBabs deftly turned it into a main. And I'm sure it ROCKED! Maque Choux always does. ;)
1 word...YUM...I made this for dinner tonight--I steamed jumbo shrimp on top of the stew at the end. Fabulous.
so our recipes have been co-opted in favor of chefs selected by Merrill and Amanda? why didn't you say that in the beginning?
They did. Check this out:
http://www.food52.com/blog/1052_this_weeks_special_contest_theme
No, I've never made this with bacon, but now that you mention it, I'm wondering why not! It would be an amazing flavor enhancer. ;) Think I'll have to do that for Labor Day Weekend. Let me know how you like it with bacon.
Hi ChefJune!
I'm testing this for Editors' Pick this week. I LOVE Maque Choux! Have you ever made it with bacon? (Do you mind if I do?) Thanks.
This is one of the first things I hunt down at Jazz Fest, right after the crawfish sacks. Yum!!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Shrimp and corn and tomatoes? Yes, please!