Maque Choux Thibodaux

Maque Choux Thibodaux Recipe - Traditional American Corn Dish

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Maque Choux Thibodaux is a traditional Cajun dish that originated in Louisiana. This dish is a flavorful combination of corn, onions, celery, bell peppers, and a variety of seasonings. It is a popular side dish that can be served with a variety of main courses.

History

Maque Choux Thibodaux has its roots in the Cajun and Creole cuisines of Louisiana. The dish is believed to have been influenced by Native American and French cooking traditions. It is a dish that has been passed down through generations and is a staple in many Louisiana households.

Ingredients

2 cups chopped onion
1 cup chopped celery
4 cups fresh corn kernels (see below)
2 cups stock (or one 14.5 oz (411 g) can of stock)
0.5 cup apple juice
0.5 cup prune juice (or one 5.5 oz (156 g) can)
1 red bell pepper, chopped
0.5 cup evaporated skim milk (or 0.5 cup mixed double strength from dry)
0.25 cup non-fat milk powder

Seasoning mix

1.5 tbsp onion powder
1 tbsp salt (omit if canned stock is used)
1 tbsp sweet paprika
1 tbsp garlic powder
0.75 tbsp dry mustard
0.25 tbsp black pepper
0.25 tbsp white pepper (I didn't have any)

How to prepare

Combine the seasoning mix ingredients in a small bowl.
In a blender (or food processor), combine 1 cup of onions, 0.5 cup of celery, and 2 cups of corn with 0.5 cup of stock. Puree until completely smooth.
Place the pureed mixture in a hot skillet and cook, scraping periodically, for 12 to 13 minutes. According to Prudhomme, this step is crucial for developing the flavor. Cook for a few more minutes until a crust forms, scrape off the crust and mix well. Allow another crust to form, blend it in, and repeat until the mixture becomes very thick and dark brown.
After about 12 minutes, add apple and prune juice, remaining vegetables, seasoning mix, and stock. Scrape the bottom of the skillet to remove any sticking (especially near the end). Bring the mixture to a boil, then reduce the heat and cook for 35 minutes, checking the bottom of the skillet for sticking.
Combine the dry milk powder and evaporated milk until completely dissolved. Add this mixture to the skillet while stirring. Bring to a simmer and cook for 5 minutes.

Variations

Add cooked andouille sausage or shrimp for a protein boost.
Add diced tomatoes or okra for a different flavor profile.

Cooking Tips & Tricks

To develop the flavor of the dish, be sure to cook the pureed corn mixture in a hot skillet until it becomes thick and dark brown.

- Be sure to scrape the bottom of the skillet to prevent sticking and to incorporate all the flavors.

- Adding the apple and prune juice, along with the remaining vegetables and seasonings, adds depth and complexity to the dish.

- Dissolving the dry milk powder in evaporated milk adds a creamy texture to the Maque Choux Thibodaux.

Serving Suggestions

Maque Choux Thibodaux can be served as a side dish with grilled chicken, fish, or shrimp.

- It can also be served over rice or quinoa for a more filling meal.

Cooking Techniques

Puree the corn mixture in a blender or food processor for a smooth texture.

- Be sure to cook the mixture in a hot skillet to develop the flavors.

Ingredient Substitutions

You can use regular milk instead of evaporated skim milk.

- You can use fresh or frozen corn kernels.

Make Ahead Tips

Maque Choux Thibodaux can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with chopped fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

Serve Maque Choux Thibodaux with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 5g

- Sugars: 15g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 60% DV

- Calcium: 8% DV

- Iron: 6% DV

Alergens

This recipe contains dairy (milk powder and evaporated milk).

Summary

Maque Choux Thibodaux is a low-fat, high-fiber dish that is rich in vitamins and minerals. It is a nutritious side dish that can be enjoyed as part of a balanced diet.

Summary

Maque Choux Thibodaux is a delicious and nutritious side dish that is full of flavor. With a combination of fresh vegetables, seasonings, and a creamy texture, this dish is sure to be a hit at your next meal. Enjoy this traditional Cajun dish with your favorite main course for a taste of Louisiana cuisine.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Maque Choux Thibodaux. The dish seemed to be a perfect blend of flavors and aromas that I had never experienced before. It was a traditional Cajun dish that hailed from the small town of Thibodaux in Louisiana.

I had the pleasure of learning this recipe from a dear friend of mine, Mrs. Boudreaux, who was a native of Thibodaux. She was a wonderful cook and loved sharing her recipes with anyone who showed an interest. I remember visiting her quaint little home one summer afternoon, and she welcomed me with open arms and a warm smile.

As we sat in her cozy kitchen, surrounded by the comforting smells of spices and herbs, Mrs. Boudreaux began to explain to me the intricacies of Maque Choux Thibodaux. She told me that the dish was a staple in Cajun cuisine, and that it was traditionally made with corn, bell peppers, onions, and tomatoes, all sautéed together in a rich and flavorful sauce.

Mrs. Boudreaux handed me a worn and stained recipe card, filled with her handwritten notes and instructions. She patiently walked me through each step, demonstrating the proper techniques and explaining the importance of using fresh, high-quality ingredients.

I watched in awe as she expertly chopped the vegetables, carefully measured out the spices, and skillfully cooked the dish to perfection. The kitchen was filled with the sounds of sizzling and simmering, and the air was thick with the enticing aroma of garlic, cayenne pepper, and sweet corn.

As we sat down to enjoy the finished dish, Mrs. Boudreaux shared with me the history and tradition behind Maque Choux Thibodaux. She told me that the recipe had been passed down through generations of her family, and that it was a dish that brought people together and celebrated the bounty of the land.

I savored each bite of the Maque Choux Thibodaux, reveling in the harmonious blend of flavors and textures. The sweetness of the corn, the tanginess of the tomatoes, and the spiciness of the peppers all worked together in perfect harmony, creating a dish that was both comforting and exciting.

After that day, I made Maque Choux Thibodaux a regular part of my cooking repertoire. I would often prepare it for family gatherings and dinner parties, always receiving rave reviews and requests for the recipe. I felt a sense of pride and connection to Mrs. Boudreaux and her heritage every time I made the dish, knowing that I was carrying on a tradition that was steeped in history and culture.

Over the years, I have added my own twist to the recipe, experimenting with different ingredients and techniques to make it my own. But no matter how many times I make it, Maque Choux Thibodaux will always hold a special place in my heart, reminding me of the day I learned it from a dear friend who shared not just a recipe, but a piece of her soul with me.