Maque Choux

Name: Maque Choux
Yield: Serves 4 to 6
Cuisine: Creole & Cajun
Ingredients: 8 ears, corn, husks and silk removed; 4 slices, bacon, chopped fine; 2 tablespoons, vegetable oil; 5 ounces, andouille sausage, halved lengthwise and sliced thin; 1 , green bell pepper, stemmed, seeded, and chopped; 1 , onion, chopped; 1 , celery rib, minced; , Salt and pepper; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; 1/4 teaspoon, cayenne pepper; 2 cups, water; 1 (14.5-ounce) can, diced tomatoes, drained with juice reserved; 6 , scallions, sliced thin

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Appears in Cook's Country August/September 2013

Main Courses

Creole & Cajun

Rice

The secret to this humble Cajun dish was getting the texture of the corn right.

SERVES4 to 6

TIME1½ hours

WHY THIS RECIPE WORKS

This creamy Southern corn dish is usually beefed up with smoky tasso ham, but we opt for a combination of andouille sausage and bacon, which are much easier to come by. Sautéing the aromatics and vegetables—green bell pepper, celery, and on...

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