Okra And Corn Maque Choux Food

CAJUN MAQUE CHOUX

Steps:

• 1. Saute the jalapeno, onion, garlic and okra in the bacon drippings and butter until the okra is nicely browned.
• 2. Add the thyme, Cajun spice, black pepper and remaining ingredients with 2 tablespoons of water.
• 3. Cook, stirring, until corn is tender.

CORN MAQUE CHOUX

Steps:

• Heat bacon grease or butter over medium-high heat in a large skillet, cast iron is best.
• Add onion and bell pepper and cook, stirring frequently, for 5 minutes.
• Add corn, diced tomatoes and cook for 3 minutes.
• Add remaining ingredients and simmer for 10 minutes, stirring frequently.
• Check for seasoning and add salt if needed. Discard bay leaf.

CAJUN MAQUE CHOUX / CAJUN SUCCOTASH

Steps:

• Cook bacon in a frying pan until crisp.
• Drain on paper towels, crumble and set aside.
• Melt butter in the bacon fat over medium heat.
• Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
• Stir in corn, okra, tomatoes, cayenne and cajun seasoning, cook 5 more minutes, stirring occasionally.
• Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
• Remove from heat.
• Stir in crumbled bacon and serve.

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!

OKRO STEW (OKRA STEW)

Steps:

• Cut the stewing beef into bite sized chunks and place into a pot. Chop ¾ of the first onion and add it to the beef. Reserve the other ¼ onion for the sauce.
• Add the kpakposhito to the pot, whole.
• Add a cube of beef or chicken stock seasoning, top with water and braise until tender. Cooking time depends on the type of stewing beef used. While the beef is cooking, prepare the other ingredients as follows.
• Finely chop the second whole onion. Place a large pot on the stove and heat up the palm oil. Fry the onions in the oil until they just begin to caramelize.
• Add the diced ginger to the pot and fry for about 1 minute, just before adding the tomatoes.
• Chop the tomatoes into small chunks and place them into a blender or food processor. Add the ginger to the tomatoes.
• Add the remaining onion to the blender.
• Add the desired amount of scotch bonnet peppers.
• Pulse or liquidize the ingredients until smooth.
• Pour the mixture over the caramelized onions and allow the sauce to cook down and thicken. This should take 10 minutes, as oil begins to rise to the top. Stir regularly to prevent burning.
• Quarter the okra pods, then chop them into ¼-inch (5 mm) thin slices. Set aside.
• Break the smoked mackerel into chunks and add to the stew (optional). Add a little more water and allow to simmer for 5 minutes to allow the flavors to infuse into the sauce.
• Add the chopped okra into the stew and stir. A little more water may be added to encourage the okra to cook well. The presence of tomatoes in the stew slows down the sliming process. Simmer for 10 minutes.
• Add the cooked beef along with the stock created during the braising process and stir to incorporate into the stew. Simmer for 5 minutes.
• Check for seasoning and add salt if required. The dish is now ready to be served alongside banku.

OKRA-AND-CORN MAQUE CHOUX - SOUTHERN LIVING

Steps:

• Sauté sausage (or chicken) in a large skillet over medium-high heat until browned (or fully cooked). Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato (or rotel with juice); cook, stirring often, 10 minutes. Season with salt and pepper to taste.

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.

MAQUE CHOUX

Steps:

• As with stir fries and most one-pot meals, I like to have most of my ingredients prepped before I begin cooking, so chop and dice everything that needs to be chopped and diced. For the andouille sausage, I typically cut it in half lengthwise and then chop the halves into bite sized pieces.
• Heat a large, deep pan and ½ tsp of olive oil over medium high heat for 1 minute. Add the andouille sausage to the pan and brown, stirring a few times, for about 3 minutes. Pour the sausage into a large bowl or onto a plate, and set aside.
• Add the okra to the pan and cook it in the oils that are left over from the sausage. Cook until browned and beginning to soften, and then add it to the bowl with the sausage. Be sure not to over-cook, so that it doesn't become slimy.
• Reduce the heat to medium and add your green peppers and onions to the pan. Cook until softened, again, about 3 minutes.
• Add minced garlic to the pan and cook for 1 minute.
• Add the corn and diced tomatoes to the pan. Also add the andouille sausage and the okra back in as well. Cook until everything is heated through. 3-5 minutes.
• Serve piping hot and right from the pan.