Maque Choux - Cajun

Maque choux is a stewed vegetable side dish. This recipe also includes okra. Don't be afraid of it! For a vegetarian version, just omit the bacon and use vegetable oil as your fat and substitute water or vegetable stock for the chicken stock. Adapted from an Emeril Lagasse recipe.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 8  ounces bacon, chopped
• 2  tablespoons unsalted butter
• 2  cups yellow onions, chopped
• 2  teaspoons  creole seasoning or 2  teaspoons  Emeril's Original Essence
• 1  tablespoon garlic, minced
• 2  lbs okra, trimmed and cut crosswise into 1/2 inch slices
• 1  bay leaf
• 1⁄2 teaspoon fresh thyme, chopped
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon cayenne pepper, to taste (use less (or more)
• 2  cups corn kernels (cut from 3-4 ears of corn)
• 1  cup  chicken stock
• 2  cups  ripe tomatoes, chopped or 2  large  ripe tomatoes
• 1  teaspoon salt

Directions

1. Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain.
2. Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!