Maque Choux

[Wannabe]

This recipe is from my nephew who got it from a friends mom in Maurepaues, La. It is a corn dish and I love it. So many flavors.
4Tbl. butter
1/4 cup Tasso (ham)
3 ears of corn
1/2 cup onion
1/4 cup celery
1/2 cup peppers
1 tbl. thyme
1/8 cup garlic
1/2 cup green onions
1/2 cup tomato
Cut the corn off the cob. Milk the cobs (scrape the cobs) to extract the mild from the cob. Set the milk aside. Dice the tasso to about the size of the corn kernels, onion, celery and peppers.
Melt the butter in a pot and add the
Tasso
corn
onion
celery
peppers
thyme
and cook for about 15 Min.
Add Tomato
garlic
reserved corn milk
Cook for another 15 Min.

This dish is good just like this, but recipes beg to be adjusted and messed with. Have fun adding rice, crawfish. shrimp, or possum. Have fun.
Bob

 

[Kayak Jack]

Thanks, Bob. Can you furnish a phonetic pronunciation for that stuff? I think I'll get some shrimp (raised locally here) and try that with it.

 

[Wannabe]

Jack,
Sure, I'll give it a whirl. Joey or Seedtick can correct me if this is wrong. Mach Sho
Bob

 

[jdupre']

Bob, it's probably closer to "Mock shoe". French is has a LOT of silent letters......especially on the ends of words.

 

[Kayak Jack]

Thanks, guys. I'll try it out. (I'll try to avoid the "shoe" part.)

 

[mike]

Tasso is much more than just "ham". Traditionally, it was made from the scraps and trimmings when a hog was butchered. It is cured, heavily seasoned, and hot smoked for hours. It is used for seasoning dishes like the one Bob posted. Really good for beans, too.

Mike

 

[Kayak Jack]

"Tasso" kinda sounds like the "glued ham" that now comes out of China. I'm guessing that local stuff is handled better and healthier than in China.

I often add some liquid smoke to make things even tastier.