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Traditional cajun

Maque Choux

(Mock-Shoe)

Ingredients

4 slices bacon
1 tbsp drippings
3 tbsp butter
1 cup chopped onion
½ cup diced celery
½ cup diced green bell pepper
½ cup diced red bell pepper
1 tbsp fresh thyme
1 tsp ground black pepper
1 pinch Creole seasoning
5 minced garlic cloves
½ cup beef broth

(1) 20 oz bag frozen corn kernels
¼ cup chopped parsley

Lagniappe

Cook the bacon down in a heavy skillet till crunchy, remove it from the
skillet and crumble it and set it aside for later.

Add the butter to 1 tbsp of the bacon drippings in the skillet and cook the
celery, peppers, onion, thyme, black pepper and Creole seasoning till the
onions are getting soft. Stir in the garlic and continue cooking a few minutes
before adding the beef broth and corn.

Reduce the heat to low and cook till the broth has nearly evaporated and the
vegetables are tender. (15 to 20 minutes. Add the pre cooked bacon pieces
and parsley, stir well till well incorporated and serve

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