so......my wife is doing a batch of maque choux

A little bacon grease and sometimes I had some crispy bacon on top after it's ready. No rice. I don't want to dilute the flavor of the fresh corn anymore than it already has been.

quote:

---

A little bacon grease and sometimes I had some crispy bacon on top after it's ready. No rice. I don't want to dilute the flavor of the fresh corn anymore than it already has been.

---

gotcha. where i'm from, corn is a side dish that mixes with the rice and gravy. specifically.....I good ponce gravy.

anyway, we sear our corn with some rotell and add some more seasoning. also use pieces of smoked sausage from teet's.

People make maque choux in different ways. I use fresh tomatoes in mine. I love rice 'n gravy. Had it last night, but not in my maque choux. I like individual flavors.

Agree on using the corn milk and making corn stock with the cobs. I made corn stock the last two weekends for corn and crawfish soup. Makes a difference.

I never cut the corn too close to the cob because the milk and the scrapings also work as a nice thickener.

quote:

---

Be sure and scrape the cobs and save the milk

---

Just made some, use whatever we have this batch is onions garlic green red and orange bell peppers banana pepper corn tomatoes butter and olive oil

Mo budda, fresh minced jap peppers, and barely cooking fresh corn are keys for me.

I like to throw crawfish tails in, just a few minutes before serving... over a big pile of white rice.

Rice is just boiled in water, no recipe needed. Now roast and gravy, or some kind of meat and gravy, a recipe can be useful. No use giving the rice headline credit. It just sits there.

not being a dick. In all my years of having coonass relatives, in laws, buddies, etc I've never understood the calling it rice and gravy thing. There is a good piece of meat and the gravy that it makes. That should be the focal point. The rice is just something the badass meat and gravy sit atop. When one says "rice and gravy" it could be who knows what kind of meat. That's why the rest of the world puts more emphasis on the type of meat. Roast and gravy. Deer steak and gravy. Ponce and gravy. Pork chops and gravy. Smothered chicken and gravy. That makes more sense to me than saying "rice and gravy" for every piece of meat you cook down in a gravy.

Grits and grillades says hello.




But lets not derail a Maque Choux thread.

One of my favorites as a kid.

Grandma in Opelousas made it often, and never had it over rice ( I have never heard of that honestly).

MawMaw always said you got to get the old varieties of corn, not the super sweet stuff, the older varieties had more milk to scrap off the cob.
And she never put onions in her's either, just fresh tomatoes chopped and bell pepper, touch of butter, and oh yea, if all you got was that new sweet corn, need to add a few drops of milk to help it out.