Recipe
Cajun Maque Choux
Ingredients
- 6 ounces bacon, chopped
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onions
- 2 teaspoons Emeril's Original Essence
- 1 tablespoon minced garlic
- 2 pounds okra, trimmed and cut crosswise into 1/2-inch slices
- 1 bay leaf
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 2 cups corn kernels (from 3 to 4 ears fresh corn)
- 1 cup Chicken Stock,
- vegetable stock, or water
- 2 cups chopped ripe tomatoes (2 large tomatoes, 1 1/2 pounds total)
- 1 teaspoon salt
Directions
- Heat a Dutch oven over medium heat. Add the bacon and cook until well browned and crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and set aside.
- Add the butter and onions to the Dutch oven and cook until soft, about 5 minutes. Add the Essence and garlic and cook until fragrant, about 30 seconds. Increase the heat to medium-high and add the okra, bay leaf, thyme, black pepper, and cayenne and stir to combine. Cook, stirring often, until the okra is crisp-tender, about 5 minutes. Add the corn and cook, stirring frequently, for 2 minutes. Add the Chicken Stock and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and cook for 2 minutes. Add the salt and the reserved bacon, stir to combine, and serve immediately.
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