Mar 052013
 

Maque Choux

One of our favorite places to eat is Yats, a creole restaurant with several locations around town. I can’t eat very spicy food due to Crohns Disease but they have many offerings that aren’t quite as hot and they offer many sauces to add if you need that extra zing. I started out with White Chicken Chili as my favorite but once I decided to duplicate that at home I needed a change. My daughter makes me feel special because she says my white chicken chili is better than Yats…doubtful but makes me smile! Anyway I decided to try a couple new dishes. My first try was the Spinach Mushroom Etouffee, one of their vegetarian offerings. I have to say it is now tied with my second favorite which is the Chicken Maque Choux (pronounced Mock-Shoe). They offer a half and half meal which is what I usually get so that I can have both dishes. Yats serves their meals with a zesty garlic bread and my family enjoys the same at home with creole dishes. Maque Choux is traditional Louisianna dish made with corn, peppers and tomtoes and is best made with fresh corn to add to the creaminess. My maque choux is based on Yats version which contains chicken and is served over rice with a dollop of sour cream and sprinkled with cheddar cheese with makes it a hearty man dish. There are a couple secrets to the maque choux. One is using fresh corn although frozen Birds Eye Baby Gold & White Corn is a great substitue in the off season. I also make mine using an etouffee base as I think Yats does and I start off with a deep brown roux. Cooking the maque choux slowly and letting it simmer for awhile just deepens the taste. I hope you enjoy this dish as much as my family does!

Chicken Maque Choux
 
A traditional creole dish with the addition of chicken and rice making it a hearty meal.
Author:
Recipe type: Main Dish
Cuisine: Creole
Ingredients
  • 1 stick butter
  • ½ cup flour
  • 1 large onion topped
  • 1 large green pepper chopped
  • 1 large clove garlic minced
  • 1 can rotels drained
  • 1 teaspoon Zatarains creole seasoning
  • 1½ Tablespoons tomatoe paste concentrate
  • 1 tablespoon brown sugar
  • ½ teaspoon worcestershire sauce
  • 3 cups chicken stock
  • 8 ounces half and half
  • 2 chicken breasts grilled and diced
  • 2 cups carmelized corn and red peppers
  • cooked white rice
  • cheese and sour cream
  • Carmelized Corn & Red Peppers:
  • 4 ears of corn cut off the cob or bag of frozen mixed corn
  • 3 tablespoons butter
  • 1 red pepper diced
  • ¼ cup sugar
  • ½ cup half and half
Instructions
  1. Saute corn, red peppers, butter and sugar until tender. Stir in half and half and simmer for few minutes. Should be thick.
  2. Cook chicken as desired…I season mine with a little salt and pepper and stir fry in a little olive oil. Can use any cooked chicken cut in cubes.
  3. Make a roux by melting butter in a dutch oven and stir in flour. Simmer until flour turns a deep brown.
  4. Add onion, pepper, garlic, creole seasoning, tomatoes, tomatoe paste, brown sugar, & worcestershire. Cook stirring constantly until veggies are tender.
  5. Add broth and cook until thickens. . Add half and half and cook until thick.
  6. Add chicken and corn mixture. Simmer stirring occasionally, the longer it simmers the deeper the flavor.
  7. Serve over rice topped with sour cream and cheese.

 

 

  10 Responses to “Chicken Maque Choux”

  1. I visited Yats for the first time and the Chicken Maque Choux was superb ,,OMG I couldn’t get enough ,, and also the drunken etouffee delightful !

  2. Guess what I’m making for Super bowl Sunday! However, I’ve taken to substituting crawfish for the chicken. If you like Creole it’s a natural for this recipe. I just use the pre-cooked tail meat you find in the freezer section. YUM!

  3. I would love to see you come up with a version of the Spinach Mushroom Etouffee! It is one of my favorites too!

  4. I may have to try this. I am a huge fan of Yats! I actually just had Maque Choux there a few days ago and have been searching for recipes ever since. I’ll have to try this recipe.

  5. The chicken and rice addition make it (and the brown sugar!)

    • Truthfully I was trying to copy Yats version although I have no idea if they use brown sugar. I tend to put brown sugar in a lot of things…lol. Thank you so much for visiting my site. I am glad I found yours@

  6. This sounds so good and to be told your version is better than your favorite restaurant, well done, you! I really want to try this.

    • Thanks Maureen…it was very sweet of Raime. No matter how many recipes we make at home though we will always frequent Yats! I hope you try it and enjoy it as much as we do.

Thank you for sharing your thoughts!