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!!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Shrimp and corn and tomatoes? Yes, please!