Looking for a really good Maque Choux

1/2 stick butter or bacon grease
Large shallot, diced fine
1 can rotel
1-2TBS of tomato paste
32oz bag of frozen corn
2 cups chicken stock

Sweat your shallot down in butter, add rotel and tomato paste and cook that till it just starts to brown, add corn, use chicken stock to keep it from sticking.

Use fresh ingredients. I think about 8 ears equals a half gallon of volume, when added to vegetables in the pot. So, I'll base this on that amount.

1) shuck and clean up 8 cobs of corn.

2) cut up 2 onions, 2 large bell peppers, and mince 4 or 5 pods of garlic. I don't recall if I include celery when I make this. I like a lot of vegetables, so I use large onions and peppers.

3) put 1 (to 1.5) stick(s) of butter in a large cast iron pot, with the fire on low or close to it. Add vegetables, and monitor/stir as you prep the raw corn.

4) take a LARGE sheet of parchment paper, and lay it on a large space on the counter. Put your cutting board on this. Start shaving corn off the cob--you need to make several passes, as the object is to split each kernal into 3 or 4 segments. This is messy but essential. Shave corn down close to the cob as you can.
After cleaning 2 ears, dump that corn into the pot and work that into the vegetables.  Repeat with remainder, 2 ears at a time, until all cobs are de-corned and kernels are worked into the pot.  Gather the errant pieces of kernals on the paper and add them to the pot.

5) take each cob, and scrape the residue and "milk" directly over the pot. Use the cutting knife with the blade up to do this safely. You will get a lot of residue, so don't skip this step!

Turn the heat up to just under medium and monitor the moistness of the mass. You should have a decent amount of liquid initially, with liquid pushing up to the top of the mass and creating small pools on the surface, but you might need to add a small amount of milk to this later on (you could also add stock made from the scraped cobs, I guess).

6) at this point, take a couple of tomatoes at least and chop them up, then add to the maque choux. It really doesn't matter how rough this is chopped, as the tomatoes break down.

5) season with usual suspects, which also includes a bit of garlic and onion powders.

I cook this for about three hours.

Any type of seafood is good, but crawfish is superior. I think 1 lb per 8 ears of corn is the right proportion?

Cajun Chef green hot sauce is my go-to when I fill my trough with rice and crawfish maque choux.

I usually make a large batch, and portion off 1/3 of it to freeze as it is also a good base for corn and crab soup.

We have a family friend that drops off a few sackfulls of corn around harvest time. I LOVE maque choux and always make a big ol pot of it with the fresh corn.

Im not one to strictly follow recipes but this is usually my guideline:

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I like tasso when I have it on hand but andoullie works well too diced up kind of small. Never tried it with crawfish or Bacon but I cant see that being anything but delicious either. I usually use canned diced tomatoes but whole are good if you've got them on hand. The main thing is you gotta have fresh corn and don't forget to milk it. I usually make stock with the leftover cobs though not necessarily for this recipe.