Coming up with a menu that included THIRTEEN different Cajun dishes - to celebrate D's 13th birthday - was challenging enough. Then, add to that, all the dishes needed to be able to be cooked - by kids - and consumed within a two and a half hour window. That was a little more challenging.
I found a recipe for Maque Choux and knew that would be an easy addition. Maque Choux is a traditional sidedish from southern Louisiana whose name is thought to derive from the French interpretation of the Native American name.
- 4 T butter
- 2 C diced onions
- 1 C diced green bell pepper
- 4 C corn kernels (we used a mixture of white and yellow)
- 1 C organic heavy whipping cream
- 1 t fresh thyme
- 1 t salt
- 1 t organic dark brown sugar
- 1/2 t hot sauce, optional (I think that J opted not to include that)
Melt butter in large skillet over medium heat. Add onions and sauté until translucent, approximately 5 minutes. Add bell pepper and corn kernels. Sauté until the peppers beginning to soften, approximately 5 minutes.
Pour in the cream. Fold in the thyme and hot sauce, if using. Whisk in the salt and sugar. Simmer until sauce thickens, approximately 5 minutes. Season to taste with more salt, if needed.