Maque Choux (Cajun Corn Succotash)
Serves 4
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp rendered bacon fat (from about 4 strips bacon)
- 1 cup finely-diced onion
- ½ cup finely-diced celery
- ½ cup finely-diced red bell pepper
- 3 cups corn kernels (from about 5-6 cobs)
- ½ cup low sodium chicken stock
- 1 small tomato, finely chopped
- 2 cloves garlic, minced
- 2 tsp Cajun seasoning
- salt to taste
- black pepper to taste
- 1 tsp hot sauce (or to taste)
- 1 cup heavy cream
- 1 scallion, sliced
How-to
- Over med heat, melt butter and bacon drippings
- Sauté, onion, bell pepper, and celery in butter until they begin to soften, about 5 min
- Increase heat to medium-high, add chicken broth and cook until liquid almost evaporates, about 5 more minutes
- Add garlic, corn, and tomato and sauté about 5 minutes more
- Add Cajun seasoning, salt, pepper, hot sauce and cream. Allow to come to a boil
- Reduce heat to med-low and simmer 10-15 minutes until cream thickens
- Stir in green onion, but reserve about a tbsp for garnish
- Season to taste with salt and pepper
- Serve warm over rice, or as-is as a vegetable side dish