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Maque Choux Recipe | Cajun Fried Corn | New Orleans Food - Learn how to make maque choux from Paula's friend from New Orleans. This New Orleans style maque choux is a great Cajun corn recipe.
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Maque Choux Recipe: https://www.pauladeen.com/recipe/maque-choux-cajun-fried-corn/
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0:00
- Y'all, this is my friend J.D. Rainey.
0:05
- Hello.
0:06
- And I'm so excited because he said,
0:08
"Well if I come,
0:09
would you please let me cook the Saturday night meal?"
0:13
And I said, "You will not have to arm wrestle me, honey."
0:16
(J.D. laughing)
0:16
'Cause I love other people's cooking'.
0:18
- Little daunting, but I haven't gotten scared yet!
0:20
(Paula laughing)
0:22
Haven't let it sink in. - And so,
0:24
tell 'em what you gonna cook!
0:25
- I am going to make some maque choux.
0:28
It's a traditional kind of a...
0:30
- I have no idea
0:31
what a maque choux is. - A Cajun Hoppin' John,
0:33
- [Producer] It's like a -- - kind of French,
0:34
French spelling.
0:35
- Oh, oh!
0:37
Well I don't know nothing about no France.
0:39
(laughter)
0:40
Already got down my Bundt pan.
0:42
See how sharp that knife is?
0:44
I mean, it wouldn't cut my butter.
0:47
So, we're gonna cut this
0:51
off of the cob and it's gonna go down
0:55
into our Bundt pan.
0:57
- [JD] Well that is just too smart!
0:59
- [Paula] And it just makes it a lot easier.
1:02
It's like having somebody hold your corn.
1:05
(utensils scrape against the pan offscreen)
1:08
And it just comes off so, so good.
1:12
I finished cutting his corn off the cob.
1:15
- [JD] Mhm.
1:16
- [Paula] I thought he was putting it in this dish.
1:17
But he's cooking this separate.
1:19
- Yeah, that'll be our side.
1:20
- Kind of like a fried corn.
1:21
- Yeah. Yeah, it is exactly like that.
1:23
- Yes.
1:24
All right.
1:25
So I chopped up some jalapeno.
1:28
I seeded it first, y'all.
1:31
- [JD] Oh we gotta do some tomato here.
1:34
- [Paula] Ooh, okay. What kind of tomatoes would you want?
1:37
- [JD] Say those?
1:39
Maybe do a couple of those?
1:40
- [Paula] Okay.
1:43
- And that gives it a nice color
1:44
and some wonderful flavor in the moque choux.
1:46
Although, you don't really have to do much to it
1:48
once you add all your ingredients
1:51
and get 'em cooked down.
1:52
- [Paula] It won't take that corn but a second!
1:53
- Yeah, it's, it's there.
1:55
And you add your other stuff, and once you-
1:57
- All right, you want this diced, or?
2:00
- Yes ma'am.
2:01
- Okay. Not cutting big chunks, but kinda-
2:04
- [JD] Not real big.
2:05
'Bout like we had the, the celery made kinda.
2:08
- Oh, okay.
2:08
- [JD] Little, quarter inch or something?
2:11
- Yeah, so.
2:12
- [JD] Not like, - [Paula] Yeah.
2:13
- [JD] tiny diced.
2:15
Kinda chunks, a little bit.
2:16
- [Paula] Tiny diced, okay.
2:17
I got you.
2:18
(knife slices against the wooden cutting board)
2:21
- [Producer] There's our shrimp man.
2:22
- [JD] Oh yeah?
2:22
- [Paula] Is that all right?
2:23
- [JD] Not every day you get to cook
2:26
with Michael Groover's wife.
2:28
(laughter)
2:30
Come see us at michaelgroover'swife.com.
2:33
(laughter continues)
2:35
We're living the delicious life over here.
2:38
- [Paula] We livin' the dream.
2:39
- That's right.
2:40
Yes ma'am, we are.
2:42
- [Paula] All right.
2:43
That's one tomato.
2:46
(knife chopping)
2:49
- [JD] That might even be-
2:51
- [Paula] Okay. Well if you want that one I will,
2:54
if needed I will do it for you.
2:56
- [JD] Well, you are just too sweet.
2:58
- [Paula] Thank you, thank you, thank you.
3:00
Michael made me that way.
3:01
- [JD] Aww. As I said,
3:03
michaelgroover's wife.com!
3:05
(laughter)
3:06
- [Michael] What'd you say?
3:07
What'd you say, Paula?
3:08
- He said I was so sweet and I said,
3:09
"Well thank you, Michael made me that way."
3:12
(Paula laughs)
3:13
- So now we've got our butter going here.
3:16
Let's turn this corn out into it.
3:21
- [Paula] Are you cooking that on pretty high heat, JD?
3:25
- Yeah, I'd say like medium, medium heat.
3:30
Cause I'm always reluctant to go too hot.
3:34
- Right, now at what point
3:36
do you add your jalapeno in?
3:38
- I like to let it get, kind of thicken up
3:41
and get just a little bit of...
3:44
I don't know how to exactly
3:45
describe that in cooking terms,
3:47
where it's just starting to stick to the bottom
3:50
of the pan a little bit? - Okay, okay.
3:52
Where you, not enough- - Yep, yep.
3:53
where you need to glaze it - Yeah, yeah.
3:54
but it's just getting a little bit
3:56
of that good crust from - Yes.
3:58
the butter and the corn. - It, it actually
3:59
So I might have to - did have a little...
4:00
turn it up just a little. - Okay.
4:01
- It did have a little milk
4:03
in the corn, more than what I thought it had.
4:06
- Oh we've got our corn now
4:07
sauteed down in the butter thickened up.
4:10
- And the corn milk-
4:11
the corn milk is evaporated that was in it.
4:13
- Mhm. So we've got this thickened up.
4:15
So now-
4:16
- Just let me know.
4:17
- [JD] Throw those jalapeños, yes ma'am.
4:18
- You ready right now?
4:19
- [JD] Get 'em in there, absolutely.
4:21
And that just gives such-
4:22
- I'll try not to touch 'em
4:23
- a wonderful color. - Cause I'm so afraid of 'em.
4:24
- Yes.
4:25
- And that's one of those things
4:26
I don't really measure either.
4:27
It depends on who you're, what the-
4:30
- [Producer] Audience?
4:31
- Yeah, what your folks dining with,
4:33
what their appetite is
4:35
for spicy foods. - Right, that's right.
4:36
- You can have as much or as little
4:38
in there but even,
4:39
you know,
4:40
at least enough you want to have to give it...
4:42
(quietly) Yeah, that's pretty good.
4:44
(spoon knocks against the side of the pan)
4:45
- It's beautiful. It's beautiful.
4:47
- Got that nice little green specks in there.
4:49
- [Paula] You want pepper or salt or anything?
4:51
Is there anything more?
4:52
- No, I usually just- - [Paula] All right.
4:54
- Okay.
4:54
- Let, let the, the basic ingredients do the work
4:57
and if you want to add a little salt and pepper
4:59
to finish it off
5:00
when it's on the plate. - We can do that at the table.
5:01
- Yes ma'am.
5:03
- Alright, where you at?
5:04
Talk to me, JD. - All right, well.
5:05
We got our corn, is looking nice
5:07
getting into that fried phase.
5:09
- Looks real good.
5:09
We got the, got the jalapeno in there
5:12
getting some nice colors.
5:13
So, always add the tomatoes late
5:16
so we don't turn it into a- - Right.
5:17
End up accidentally making a marinara or something.
5:21
- And we've got heavy cream for your corn, right?
5:23
- Yes ma'am.
5:24
We're about to add that - And the tomatoes.
5:25
to our corn and then, so we'll add the tomatoes,
5:27
- Yeah.
5:28
- give them a quick stir and then add the cream
5:31
and we'll lower the, keep it on low heat,
5:33
let that thicken up. - Okay.
5:34
And then once our bread and our rice are done,
5:36
- Okay.
5:37
- Ready to add our shrimp and we'll be eating.
5:40
- We'll be eating delicious. (silverware clinks)
5:44
- [JD] And I'm gonna grab these tomatoes.
5:45
- [Paula] There's your heavy cream.
5:46
- [JD] The heavy cream.
5:47
- [Paula] You ready for the tomatoes?
5:49
- [JD] Yes ma'am.
5:49
We can get those. We got that, - Going in there right now?
5:52
- Just wonderfully-
5:53
- [Paula] Right now?
5:54
- Mhm. They can go right in there,
5:56
right now.
5:57
And that's-
5:58
- It'll make a pretty, pretty-
5:59
- Oh it does.
6:00
We got a little green. - Color to it.
6:02
And we could say that,
6:03
you can still see it in there but we, we didn't do
6:06
a whole lot of jalapenos.
6:07
We don't want to over spice it for some.
6:09
- [Paula] Right, I wanna be able to eat it
6:11
and enjoy it too, you know.
6:12
(wooden spoon taps against the pan)
6:13
- [JD] So then once you get all that going,
6:14
- [Paula] I think this needs to be thinned out a little bit.
6:18
What do you think?
6:19
- You wanna add a little stock in there?
6:20
Yes ma'am.
6:20
- [Paula] Okay. I believe I will.
6:23
Now our rice is ready? - A little dash.
6:25
Just what you think is like enough,
6:26
then you add a little much,
6:28
so you think it's almost too much.
6:29
- [Paula] Little bit, cause I just wanted to taste it.
6:31
I was curious. - Thicken that cream up
6:32
And that'll-
6:33
- [Producer] Do you need some ice?
6:34
- We'll just do a little splash.
6:36
Look at that all, the green of the jalapeno
6:39
and that cooks down a little bit with that cream.
6:42
- [Paula] Let's taste. Can we taste?
6:46
(background chatter)
6:49
Ooh, I've got a piece of jalapeno,
6:51
I got a piece of tomato.
6:59
- Do you like it?
7:02
(laughter)
7:04
If my mom was here,
7:05
it'd make you slap your mom.
7:07
- It'd make you slap your mom.
7:08
- I wouldn't usually do that.
7:09
I don't believe in hitting women,
7:10
but it's good enough where I'd have to least think
7:13
about slapping my mom.
7:14
- Y'all, this is delicious.
7:16
That is delicious.
7:18
- [JD] Still cooking down a little bit.
7:19
I'll let that get kind of thick with the cream.
7:21
- [Paula] Yes, yes.
7:23
- [JD] It just adds a little bit of sweetness,
7:24
a little bit of spice from the jalapeno.
7:26
- [Paula] Just, uh-oh.
7:28
- [JD] Some nice color and flavor from the tomato.
7:30
- [Paula] Yes.
7:31
- [JD] And this has, this has no seasoning in this,
7:34
other than the just the
7:35
just good simple ingredients. - That is delicious.
7:39
And a jalapeno is burning my tongue just a little bit.
7:41
- Just a tiny-
7:42
- But not offensive in any way.
7:45
- That's exactly what we're going for.
7:46
When I'm doing it just for me,
7:48
I like it spicy,
7:49
so I do a little, little more jalapeno.
7:52
- Yes.
7:53
- Oh that cream thickens up and just-
7:57
That is something I always neglect to do.
8:00
You've written up so much more about this than I ever do.
8:04
Like turn things down and let 'em rest,
8:06
where I'm trying to- - Yes.
8:07
I try to keep cooking it down and thicken my sauce up,
8:10
but a lot of times if you'll just stop
8:12
and turn it off.
8:14
When it cools a little bit,
8:15
it'll just, - Yeah.
8:16
- thicken up perfectly.
8:18
So there's a lot,
8:19
I still have a lot to learn, but coming here to --
8:21
- We all do, like I said, every day I-
8:23
- Paula Deen's college of cooking, here.
8:26
- Somebody teaches me something new every day.
8:30
This is so good, y'all.
8:32
- [Speaker 1] Wonderful.
8:32
- [Michael] Delicious.
8:33
- [Speaker 2] Thank you JD!
8:35
- [JD] Thank you.
8:36
- [Speaker 3] Thank you, JD.
8:38
- This was a wonderful experience for me
8:40
and I'm just glad everybody enjoys it.
8:43
- [Paula] I'm eating too fast.
8:44
It's so good.
8:45
That moque choux is delicious.
8:48
- [JD] Mhm.
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