Chicken Maque Choux

This is just one more attempt by the Cajuns to create a dish using 2 ingredients available most of the year. Maque Choux has been seen as a soup, vegetable and now as an entree. This proves that when we like a flavor, we create a dish.


  • 1 (3 lb) fryer
  • 8 ears young tender corn
  • 1 cup flour
  • 3/4 cup vegetable oil
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup garlic, diced
  • 1/4 cup green onions, sliced
  • 2 cups canned tomatoes
  • 2 tbsps tomato sauce
  • 1 cup mushrooms, sliced
  • 2 cups chicken stock
  • salt and cracked black pepper to taste
  • dash of hot sauce

Cut chicken into serving size pieces. Season well with salt and cracked black pepper. Dust pieces in flour on all sides until well coated. In a heavy-bottom dutch oven, heat oil over medium high heat. Saute chicken and brown well on all sides. When browned, remove from pot and keep warm. In the same oil add corn, onions, celery, bell pepper, garlic, green onions and tomatoes. Saute 3 to 5 minutes or until vegetables are wilted. Add tomato sauce and mushrooms, return chicken to the pot and stir well into the vegetables. Add chicken stock, cover and reduce to simmer and cook until chicken is tender, approximately 45 minutes. Season to taste using salt, cracked black pepper and a dash of hot sauce.


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