Maque Choux traces back to the Acadian French and Native American roots of Louisiana. This corn and tomato stew combines the best flavors of several culinary traditions. (from http://kitchenscoop.com/recipes/faux-maque-choux-cajun-corn-and-tomato-stew)
Ingredients
2 tablespoon butter
4 teaspoons vegetable oil
8 slices already-cooked bacon, finely chopped
1 cup onion, finely diced
1 cup celery, finely diced
1 1/3 cup green pepper, finely diced
2 cup frozen white corn kernels
2 cup fat-free, low-sodium chicken broth
2 tablespoon all-purpose flour
2 can (14.5 ounces) petite-diced tomatoes
6 cups frozen yellow corn kernels
4 teaspoons bottled minced garlic
2 teaspoon granulated sugar
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon Cayenne pepper, or more to taste*
1/2 teaspoon dried thyme
Instructions
- In a 3-quart or larger pot with a lid, heat butter and oil over medium heat. Add bacon, onion, celery and green pepper. Stirring occasionally, cook until vegetable are soft, about 4 to 5 minutes.
- Meanwhile, in a blender or food processor, purée white corn and chicken broth until corn is pulverized. Set aside.
- When vegetables in onion mixture are tender, sprinkle flour evenly over veggies. Stirring constantly, cook about 90 seconds more, forming a blonde roux. Add tomatoes and their juice and corn-broth purée. Add yellow corn, garlic, sugar, oregano, salt, black and cayenne peppers, and thyme. Stir well, making sure to “scrape” pot bottom to remove any bits. Cover pot and bring to a low boil. When mixture boils, reduce heat to low and simmer for 10 minutes to blend flavors and thicken. Serve immediately or simmer until ready to serve, up to 30 minutes.
Notes
For an even spicier dish, add Tabasco sauce to taste. Leftovers are delicious refrigerated for up to 5 days. Double the recipe, it freezes well