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.
Chicken Maque Choux
A creamy main dish with chicken thighs, fresh corn, and Tasso ham.
- 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.