Recipes Macque Choux
A colorful dish with an alliterative name, Macque choux, is a classic southern Louisiana dish thought to be a Cajun/Native American Indian invention using the most traditional and abundant ingredients available.
Every Cajun cook has a favorite, and sometimes secret, recipe for Macque Choux. Chef Prudhomme recalls his mother made Macque Choux, which she called Corn Macque Choux, either as a sweet or semi-sweet dish. The family usually ate it with rice and gravy.
This is an adaptation.
Original recipe: “Chef Paul Prudhomme’s Louisiana Kitchen”, William Morrow & Company, 1984, Page 234
Makes 10-12 side dish servings
Cooking time: 1 hour
4 Tbsp butter
¼ cup corn oil
7 cups fresh corn – cut kernels from the cob once, then scrape the cob and capture the milk. You may use frozen whole kernel corn but the result is not quite the same.
1 cup onion – finely chopped
¼ cup sugar – or to taste
1 tsp white pepper
½ tsp salt
½ tsp ground Cayenne pepper
2 ¼ cups basic chicken, beef or pork stock
4 Tbsp margarine
1 cup evaporated milk
1. In a large black iron skillet, combine first 8 ingredients (through Cayenne pepper),
2. Cook over high heat until corn is tender and starch starts to form a crust on bottom of pan (about 12 minutes). Stir and occasionally lift the crust into the mixture as it cooks but stir more often as it starts to stick.
3. Gradually stir in 1 cup stock, scraping the pan bottom to move crust into the Macque Choux as it browns. Continue to cook and stir an additional 5 minutes.
4. Add margarine; continue to stir and scrape pan bottom an additional 5 minutes.
5. Reduce heat to low and cook an additional 10 minutes, stirring occasionally. Add ¼ cup additional stock and cook an additional 15 minutes, stirring often.
6. Add remaining stock and cook an additional 10 minutes, stirring occasionally.
7. Stir in ½ cup milk and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally.
8. Remove from heat.
9. In a bowl, combine eggs and remaining 1/3 cup milk. Whisk until frothy, about 1 minute.
10. Add to corn, combine well, and serve immediately. Be sure corn mixture is fully cooked and hot. Add eggs, stir well, and serve; heat from corn mixture will cook the eggs to a rich and fluffy texture.
These are a few suggestions for expanding Mrs. Prudhomme’s recipe:
* Rather than simple salt and pepper seasonings, use your favorite purchased or homemade Cajun spice mix.
* Chopped fresh hot chilies are worthy additions to either sweet or semi-sweet Macque choux.
* Good Macque choux cooks often start the pan with finely chopped bacon. Reserve bacon to sprinkle on top of the finished dish; use drippings to start the pan.
Chopped Tasso (add a bit of oil to get the pan started if necessary) is also a flavorful addition.
* Crawfish, shrimp, even oysters are worthy additions.
Browning the crust and cooking the Macque choux seems a bit time consuming until you realize that the dish cooks on the back of the stove and only needs a watchful eye and occasional stir. The result is well worth the effort.
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