Corn Maque Choux
Maque choux (pronounced 'mock shoe') is a regional side dish that hails from Southern Louisiana.
1 (8-count) package frozen miniature pie shells (optional)
1/4 cup vegetable oil
1/4 cup all-purpose flour
2 cups frozen corn niblets, thawed
1/2 cup butter
1 medium onion, finely chopped
1 medium green pepper, seeded and chopped
1 pint heavy whipping cream
1 teaspoon chicken base
Salt and pepper to taste
- Bake pie shells according to package directions; set aside.
- Meanwhile make a roux: In a heavy sauce pan add oil. Once oil is hot, slowly stir in flour and cook, stirring constantly, until roux is golden brown. Remove from heat.
- In a saucepan, combine remaining ingredients, except tomatoes, and bring to a boil. Stir in the roux and cook until thickened and creamy. Remove from heat and add tomatoes.
- If desired, spoon the mixture into baked miniature pie shells and serve.
Makes 8 servings.