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Maque Choux Recipe
|Chicken||1 , cut up|
|Ears of corn||8|
|Onion||1 Medium, chopped|
|Flour||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Tabasco sauce||To Taste|
Serving size: Complete recipe
Calories 6840 Calories from Fat 2988
% Daily Value*
Total Fat 335 g514.8%
Saturated Fat 92.3 g461.6%
Trans Fat 0 g
Cholesterol 1189.4 mg396.5%
Sodium 1604.4 mg66.9%
Total Carbohydrates 673 g224.2%
Dietary Fiber 79.2 g316.7%
Sugars 111.3 g
Protein 373 g746.8%
Vitamin A 222.2% Vitamin C 421.9%
Calcium 35.5% Iron 193.1%
*Based on a 2000 Calorie diet
Then bring the back of the knife across the cob so that the pulp and juice of corn is squeezed out.
Do not cut too deeply into the cob or you will get the tough part of the kernel.
Cut up chicken to frying size pieces and salt and pepper to taste.
Dredge in flour.
Brown lightly in oil and set aside.
Pour out any excess oil and replace with butter.
Saute chopped onion in butter then add chicken, corn pulp and tomatoes, peeled and diced.
Season with salt, pepper and tabasco; cover and simmer slowly until chicken is tender.
If it appears too dry, you may add a little whole milk.