Maque Choux Pronounced Mock Shoe Recipes

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CAJUN CORN AND BACON MAQUE CHOUX



Cajun Corn and Bacon Maque Choux image

This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!

Provided by Jodi Hanlon

Categories     Side Dish     Vegetables     Corn

Time 1h5m

Yield 6

Number Of Ingredients 10

6 ears corn, husked and cleaned
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh tomato, chopped
¼ cup milk
salt to taste
cayenne pepper
¼ cup chopped green onions
8 strips crisply cooked bacon, crumbled

Steps:

  • Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 23.1 g, Cholesterol 41.9 mg, Fat 21.5 g, Fiber 3.8 g, Protein 17.9 g, SaturatedFat 6.2 g, Sodium 884 mg, Sugar 5.9 g

CRAWFISH AND CORN MAQUE CHOUX



Crawfish and Corn Maque Choux image

Maque Choux" (pronounced mock-shoe) is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup butter
3 cups fresh cut corn or 3 cups frozen corn
1/2 cup chicken stock
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced
1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can canned tomatoes, drained
2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
salt
2 cups heavy cream
1 lb crawfish tail, preferably Louisiana crawfish tails
2 tablespoons parsley, chopped
3 tablespoons green onions, chopped

Steps:

  • Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
  • Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
  • Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
  • Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
  • Add parsley and green onions. Serve with steamed white rice.

Nutrition Facts : Calories 499, Fat 39.2, SaturatedFat 23.5, Cholesterol 210.5, Sodium 372.8, Carbohydrate 24.2, Fiber 2.7, Sugar 5.5, Protein 16.9

CAJUN CORN MAQUE CHOUX (MOCK SHOE)



Cajun Corn Maque Choux (Mock Shoe) image

We fell in love with this delicious corn when we were introduced to it by our good Marine Corps friends in Lafayette, Louisiana while attending a reception. After many disappointing recipes, this is the one I rely on. No one is disappointed when they try this!

Provided by NoSpringChicken

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

6 ears fresh corn or 2 1/2 cups frozen corn, thawed
2 tablespoons butter, divided
2 tablespoons canola oil
1 small onion, minced
2 tablespoons sugar
1/2-3/4 teaspoon Tabasco sauce
1/2 cup chicken broth
1/3 cup heavy cream
1 egg, lightly beaten

Steps:

  • With sharp knife, cut kernels off corn cobs, if using fresh corn.
  • In medium skillet heat 1 tablespoon butter with the oil.
  • Add corn, onion, sugar and Tabasco sauce.
  • Cook until corn is almost tender and starts to form a crust on bottom of pan.
  • Gradually stir in broth, scraping up bits on bottom of pan.
  • Stir in remaining 1 tablespoon butter and the cream.
  • Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
  • Remove skillet from heat.
  • Add beaten egg; stir one minute or until egg is cooked.
  • Serve with additional Tabasco sauce.

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