MAQUE-CHOUX
MAQUE-CHOUX
Serves 8.
This unusual Cajun side dish (“choux” is “cabbage” in French, but there’s no translation for the full name) adds color, spice and bacon to the holiday meal, and you can make it a day ahead (without the tomatoes), writes Rick Rodgers in his updated book, “Thanksgiving 101.”
• 6 strips thick-sliced bacon
• 1 medium onion, chopped
• 1 medium red bell pepper, cored, seeded, chopped
• 2 medium celery ribs, chopped
• 4 c. thawed frozen corn kernels
• 2 garlic cloves, minced
• 11/2 tsp. Cajun Seasoning
• 2 large ripe tomatoes, seeded and chopped
Directions
In a 12-inch skillet over medium heat, cook the bacon, turning occasionally, until crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain.
Pour out all but 3 tablespoons of the bacon fat from the pan. Add the onion, bell pepper and celery to the pan and cook until the onion is golden brown, about 10 minutes.
Add the corn, garlic and Cajun Seasoning, and cook, stirring frequently, until the corn is heated through, about 5 minutes. (The maque-choux can be prepared up to this point a day ahead, cooled, covered and refrigerated. Reheat gently in the skillet over low heat, stirring often.)
Stir in the tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes. Chop the bacon and stir it into the maque-choux. Season with salt. Serve immediately.
startribune.com
November 20th, 2008 by Ragin Cajun /
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