This recipe incorporates two of Bayou Country's greatest dishes,
Baked Chicken and Corn Maque Choux. This recipe was often cooked
for Sunday lunch in many homes along the River Road.
- 1(3-pound) fryer chicken, cut into serving pieces
- ½ cup bacon drippings
- 4 ears fresh corn
- 1 cup shoepeg corn
- 1 cup whole kernel corn
- 2 cups (150-200 count) shrimp, peeled and deveined
- 1 cup onion, chopped
- ½ cup celery, chopped
- ½ cup green bell pepper, chopped
- ½ cup red bell pepper, chopped
- ¼ cup garlic, diced
- ¼ cup andouille, finely diced
- 2 cups tomatoes, coarsely chopped
- 2 tbsps tomato sauce
- 1 quart chicken stock
- 1 cup green onions, sliced
- salt and black pepper
- Louisiana Gold Pepper Sauce
Preheat oven to 375 degrees F. Select tender, well-developed ears
of corn and remove shucks and silk. Using a sharp knife, cut lengthwise
through the kernels to remove them from the cob. Scrape each cob
using the blade of the knife to remove all milk and additional pulp
from the corn. This is important since the richness of the dish
will depend on how much milk and pulp can be scraped from the cobs.
In a 7-quart cast iron dutch oven, melt bacon drippings over medium-high
heat. Sauté chicken in oil until golden brown on each side.
Add corn, onion, celery, bell peppers, garlic and andouille. Sauté
3-5 minutes or until vegetables are wilted. Add tomatoes, tomato
sauce, stock and shrimp. Continue cooking until juices from the
tomatoes and shrimp are rendered into the dish, approximately 15-20
minutes. Add green onions and season to taste using salt and pepper.
Cover dutch oven and bake 1 hour until chicken is tender and the
full flavors of corn and shrimp have developed.