Chicken Maque Choux

Even though I’ve never lived in Louisiana, I like to think of myself as an honorary Cajun.

I have family in Alexandria and my aunt used to live in Monroe and any chance I get to go to Louisiana I go. I love that state more than my home state and it’s mainly because of the FOOD.

I have Magnalite pots and gumbo file and Crystal hot sauce in my kitchen. I cook Cajun food on the reg (including boudin shipped in from Savoie’s). Cajun food is one of my favorite cuisines.

I’ve made maque choux a few times before, but this recipe is slightly different. Instead of making maque choux as a side dish, this is a complete meal-in-one. I got the idea from a TikToker I follow (CheySingh) who got the idea from a restaurant in Indianapolis (it doesn’t really scream Cajun, does it?).

I added a few extra touches to this dish (Tasso and extra cream) and it turned out perfect.

Make sure to serve this on top of some rice for a nice, spicy, creamy dinner.

Enjoy!

Chicken Maque Choux

Servings: 6-8
Time: 1 hr 15 mins
Difficulty: Medium
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A creamy main dish with chicken thighs, fresh corn, and Tasso ham.

Ingredients

1 lb. boneless, skinless chicken thighs, chopped into 1″ pieces

2 TBS. Cajun seasoning

6 TBS. oil (vegetable or peanut)

1/4 cup flour + 2 TBS

2 green bell peppers, diced

1 yellow onion, diced

5 cloves garlic, minced

1 (32 oz) carton chicken broth

4 TBS. cream cheese

6 ears corn, shucked & corn taken off the cob

1 tsp. garlic powder

1 tsp. onion powder

salt & pepper

1 TBS. tomato paste

1/2 cup Tasso ham, chopped

1/2 cup evaporated milk

1/2 cup heavy cream

Cooked rice, for serving

Directions

Heat oil in a large pot. Add Tasso and cook, stirring constantly, for 2-3 minutes. Remove Tasso to a plate.
Add chicken and 1 tablespoon Cajun seasoning to a bag and shake, coating chicken. Refrigerate until ready to add to the pot.
Stir in flour and cook on low heat, stirring constantly, for 30-40 minutes or until roux reaches a peanut butter color.
Stir in onion and pepper and cook in roux for 2-3 minutes. Add garlic and tomato paste.
Stir in chicken broth, corn, onion powder, garlic powder, Tasso, remaining tablespoon of Cajun seasoning, salt, pepper and chicken. Bump up heat to medium and let mixture come to a boil. Reduce heat to a simmer and cover. Cook for 45 minutes.
Stir in cream cheese during last 10 minutes of cooking.
Remove pot from heat and stir in evaporated milk and heavy cream. Serve maque choux over cooked rice.

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