Chicken And Sausage Maque Choux Food

MELODY'S CORN MAQUE CHOUX

Steps:

• Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings.
• Allow bacon to cool; crumble and set aside.
• Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
• Stir in garlic and cook until fragrant, about 2 more minutes.
• Mix in beef broth and corn; bring to a boil.
• Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.

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 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 WITH SAUSAGE

Steps:

• Melt butter in a large skillet over medium-high. Add andouille sausage. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add corn, okra, bell pepper, onion, thyme, salt, and garlic. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add cream and cayenne; bring mixture to a boil over medium-high. Reduce heat to medium. Simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes. Stir in black pepper. Divide among 4 bowls.

15 BEST CAJUN SIDES YOU NEED TO TRY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun side in 30 minutes or less!

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.

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 saute 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.