Maque Choux

Name: Maque Choux
Yield: Serves 4 to 6
Cuisine: US & Canada, Creole & Cajun
Ingredients: 8 ears, corn, husks and silk removed; 4 slices, bacon, chopped fine; 2 tablespoons, vegetable oil; 5 ounces, andouille sausage, halved lengthwise and sliced thin; 1 , green bell pepper, stemmed, seeded, and chopped; 1 , onion, chopped; 1 , celery rib, minced; , Salt and pepper; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; 1/4 teaspoon, cayenne pepper; 2 cups, water; 1 (14.5-ounce) can, diced tomatoes, drained with juice reserved; 6 , scallions, sliced thin

Main Courses
US & Canada
Creole & Cajun
Pasta, Grains, Rice & Beans
Rice

By Diane Unger ･ Appears in Cook's Country August/September 2013

The secret to this humble Cajun dish was getting the texture of the corn right.

SERVES 4 to 6

TIME 1½ hours

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