- 6 strips thick-sliced bacon
- 1 medium onion, chopped
- 1 medium red bell pepper, cored, seeded, andÂ chopped
- 2 medium celery ribs, chopped
- 4 cups thawed frozen corn kernels
- 2 garlic cloves, minced
- 1Â˝ teaspoons Cajun Seasoning
- 2 large ripe tomatoes, seeded and chopped Salt
Maque-ChouxÂ adds a welcome splash ofÂ color to the Thanksgiving menu, which frankly can beÂ somewhat bland-looking. Also, its spiciness complements,Â rather than overwhelms, the other dishes.
- Cook the bacon in a 12-inch skillet over medium heat,Â turning occasionally, until crisp and brown, about 5 minutes.Â Using a slotted spatula, transfer to paper towels to drain.
- Pour out all but 3 tablespoons of the bacon fat fromÂ the pan. Add the onion, bell pepper, and celery to the pan,Â and cook until the onion is golden brown, about 10 minutes.Â Add the corn, garlic, and Cajun Seasoning, and cook,Â stirring frequently, until the corn is heated through, about 5Â minutes. (The maque-choux can be prepared up to thisÂ point 1 day ahead, cooled, covered, and refrigerated.Â Reheat gently in the skillet over low heat, stirring often.)
- Stir in the tomatoes and cook, stirring occasionally,Â until they are heated through, about 5 minutes. Chop theÂ bacon and stir it into the maque-choux. Season with theÂ salt. Serve immediately.