This was my first time trying, let alone cooking, this creamy Louisiana dish. It was surprisingly very good and thought it was worth sharing. It’s a rich corn stew with peppers and chicken and herbs that make it a very hearty meal with a ton of different flavors. Here’s how you make it at home:

Serves 4-6

Start by heating up a a large pot (or dutch oven) with a tablespoon of vegetable oil on high heat. While the pot heats, take 1 lb. of skinless, boneless chicken breasts and season them with salt and pepper. Once the pot is hot, toss the chicken breasts in it and brown on both sides – shouldn’t take more than a couple minutes on each side. [Suggestion: it helps patting dry the chicken breasts with a paper towel to prevent any water/oil from splattering out of the pot].

Remove the chicken from the pot and set aside on a plate. Add another tablespoon of oil to the pot and toss in 1 minced onion along with some 4-5 finely chopped garlic cloves and a couple stalks of celery. Add in chopped bell paper (green or red) into the pot. Let cook until onions are soft. While the onions cook, take a pound of thawed, frozen corn and in a blender, puree 1/2 lb of the corn with a 2 cups of chicken broth. Add this corn puree to the pot and toss in the chicken breasts as well. Turn the heat to low, and let the stew cook for 15-20 minutes. Once the chicken is cooked, remove them from the stew and shred each them using a couple of forks. Toss the shredded chicken back into the stew and add some salt and pepper to taste.

Chop some parsley and add to the stew. Serve the Maque Choux over rice with a hearty serving of Tabasco.