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

  1. Over med heat, melt butter and bacon drippings
  2. Sauté, onion, bell pepper, and celery in butter until they begin to soften, about 5 min
  3. Increase heat to medium-high, add chicken broth and cook until liquid almost evaporates, about 5 more minutes
  4. Add garlic, corn, and tomato and sauté about 5 minutes more
  5. Add Cajun seasoning, salt, pepper, hot sauce and cream. Allow to come to a boil
  6. Reduce heat to med-low and simmer 10-15 minutes until cream thickens
  7. Stir in green onion, but reserve about a tbsp for garnish
  8. Season to taste with salt and pepper
  9. Serve warm over rice, or as-is as a vegetable side dish