Melody's Corn Maque Choux
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
43
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Bacon (drippings)3 tbsps
Butter1 cup
Onion (chopped)1 cup
Celery (diced)1 cup
Red Bell Pepper (diced)1 tbsp
Thyme (minced fresh)1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Parsley (minced fresh)1 pinch
Creole Seasoning (to taste)5 cloves
Garlic (minced)1 cup
Beef BrothDirections:
1
Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels
2
Reserve 1 tablespoon bacon drippings
3
Allow bacon to cool; crumble and set aside
4
Melt butter with the bacon drippings in a large saucepan over medium heat
5
Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes
6
Stir in garlic and cook until fragrant, about 2 more minutes
7
Mix in beef broth and corn; bring to a boil
8
Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes
9
Stir in crumbled bacon
10
Dish can be simmered longer or held over low heat if desired