Cajun Chicken Maque Choux Food

MAQUE CHOUX - RECIPE

Steps:

• Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
• Stir in the corn onion, peppers and Cajun seasonings. Cook until they soften up, stirring often, about 10 minutes.
• Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
• Serve!

CHICKEN MAQUE CHOUX

Steps:

• Bake at 400 degrees,
• Sprinkle the Cajun seasoning over the chicken thighs on all sides.
• Heat the oil in a cast iron skillet. Brown the chicken quickly on all sides, about 5 minutes. Remove from pan.
• Add the corn, peppers, green onions and tomatoes to the skillet. Stir until combined. Season with salt and pepper. Place chicken thighs on top, pushing down lightly into the corn.
• Bake for about 30 minutes or until chicken is done.

CHICKEN MAQUE CHOUX

Steps:

• Preheat oven to 375°F.
• Heat 3 tablespoons of the corn oil in a skillet. Season the chicken with salt and add to the skillet. Sauté until browned. Remove and reserve.
• In a Dutch oven or other oven proof casserole, heat the remaining oil. Add the onions and 2 tablespoons of water. Cook until soft but not brown.
• Add the corn, peppers, tomatoes, thyme to the onions and season with some salt and pepper. Bring to a boil, then reduce heat and cook for 5 minutes to combine flavors.
• Add the cream and bring back up to a boil. Allow to reduce slightly.
• Transfer the chicken to the casserole. Place, uncovered, in the oven and cook about 35 minutes.
• Stir in the basil. Cook an additional 5 minutes.Serve the chicken on a serving dish and cover with the vegetables. Serve accompanied by some cornbread if desired.

CAJUN CHICKEN MAQUE CHOUX

Steps:

• Cut whole kernels from ears of corn to measure 4 cups; set aside, and.
• discard cobs.
• Combine garlic powder and the next 6 ingredients (garlic powder through.
• ground red pepper); stir well. Place 2 tablespoons garlic powder mixture.
• in a shallow dish, and dredge chicken in garlic powder mixture; set aside.
• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove.
• from pan; set aside.
• Add chicken to pan, and cook over medium-high heat 1 minute on each side.
• or until browned. Remove from pan, and set aside. Add bell pepper and.
• onion to pan, and sauté 5 minutes. Add corn, remaining garlic powder.
• mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30.
• minutes. Return the chicken to pan, nestling chicken into corn mixture;.
• cook 15 minutes or until chicken is done.
• Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with.
• 1 chicken breast half. Crumble bacon over each serving, and sprinkle with.
• parsley.

CAJUN CORN MAQUE CHOUX

Steps:

• 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
• 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
• 3. Serve garnished with the scallion greens and reserved bacon.

SUNNY'S SWEET QUICK KENNER MAQUE CHOUX

Steps:

• In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes.
• Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper.
• Transfer to a platter and serve.

CAJUN CORN MAQUE CHOUX (MOCK SHOE)

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.

"CAJUN-STYLE" CHICKEN BREAST WITH CHILI BEAN MAQUE CHOUX

Steps:

• If you plan on grilling the chicken, light the coals about 1/2 hour before you're ready to cook.
• Rinse the chicken breasts and pat dry. Combine the olive oil, mustard, salt, and spices and smear it on the chicken.
• Refrigerate for at least 15 minutes, or up to several hours, until you're ready to cook. Meanwhile, make the maque choux.
• To cook the chicken, heat the vegetable oil in a large nonstick skillet over medium-high heat. Pat excess marinade from the breasts and then sear for 3-4 minutes on each side, or until nicely browned. Alternatively, you can grill the chicken over hot coals or broil it.
• To serve, place a scoop of maque choux on each plate, garnish with chopped scallions, and top with a chicken breast. The corn and beans together provide a good amount of starch, so this dish needs nothing more than a tossed salad or a simple green vegetable. Of course, a big slice of warm corn bread would be delish too.
• Maque Choux
• Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy). Heat the oil and 1 tablespoon butter in a skillet to foaming. Add the onion and cook for 2-3 minutes. Then add the corn, jalapeño, and garlic and stir to mix. Cook for about 3 more minutes, then add the tomato, beans, and 1/4 cup water or reserved bean liquid and season to taste with salt and a little hot sauce. Stir and cook until heated through, then swirl in the remaining tablespoon of butter. Keep the vegetables warm while cooking the chicken.

CHICKEN AND SAUSAGE MAQUE CHOUX

Steps:

• Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
• Pour off all but 1 tablespoon fat from pot, then sauté onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
• Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.

MAQUE CHOUX

Steps:

• Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
• In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
• Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
• Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
• When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
• Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
• Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

MAQUE CHOUX - CAJUN

Steps:

• Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain.
• Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!

CAJUN CORN AND BACON MAQUE CHOUX

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.

CHICKEN MAQUE CHOUX

Steps:

• Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp.
• In a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done.
• Add corn, onions and the rest of the ingredients to the pot.
• Stir mixture frequently while cooking over low flame for 30 minutes.
• If mixture is too dry, add a small amount of milk.

CAJUN CORN MAQUE CHOUX

Steps:

• Heat oil (over medium heat) in a large skillet.
• Saute the onion and bell pepper for 8 minutes or until tender.
• Add in the corn, tomato, and sausage; stir frequently and cook for 15 minutes.
• Add in the green onions, salt and pepper; cook 5 minutes.
• Serve hot.