18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 ts Salt 1 ts Sugar 1 x Black pepper 2 tb Cooking oil 1 x Milk, if needed 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. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher -----
How To make Chicken Maque Choux's Videos
Ingredients for Smothered Chicken with Maque Choux Casserole
Ingredients for Smothered Chicken with Maque Choux Casserole. Part of the series: Smothered Chicken with Maque Choux Recipe. Learn about the ingredients for this smothered chicken recipe with maque choux, from our Cajun expert in this free recipe video on making smothered chicken casserole.
How To Make Roasted Cajun-Herbed Chicken With Corn Maque Choux
Chef Boudreaux is representing his hometown of New Orleans, Louisiana with this recipe for Roasted Cajun-Herbed Chicken With Corn Maque Choux
I could eat this by the pound y’all! Mine deviates from what I’m sure is considered traditional corn maque choux but that’s ok, I love it!
Smothered Chicken with Maque Choux Recipe : How to Bake Smothered Chicken Casserole Recipe
Learn from our expert how to bake some smothered chicken with maque choux casserole in this free cooking video from our Cajun expert.
Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon
How to Make Crawfish Maque Chou with Recipe!
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Louisiana Maque Choux
New Orleans native Charlie Andrews demonstrates how to make Louisiana Maque Choux. It is a traditional dish from Louisiana. It consists of Stewed corn with the trinity of onion celery bell pepper and garlic that has been sauteed until caramelized, heavy whipping cream, homemade chicken stock, a hint of sugar and seasonings added to bring out the flavors. From there it is simmered until the corn is cooked and the mixture thickens. This recipe calls for 4 to 6 servings. It's a wonderful comfort food dish and it is absolutely delicious. Hope you all will give this classic recipe a try.
Louisiana Maque Choux recipe link
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