#MTWABR @LaCulinary Corn Macque Choux Recipe!

We are touring the Midwest Travel Writers Association around the great city of Baton Rouge. Our first stop on Friday was to the Louisiana Culinary Institute. The group of 30 writers broke into five groups and each group got to watch a chef instructor prepare a Louisiana dish!

Here’s one recipe for Corn Macque Choux!

Ingredients

• 1/2 cup margarine/butter; 1 cups of onion, small diced; 1/2 cup bell pepper, small diced; 1 ribs celery, small diced; 2 cups frozen corn kernels; 1 teaspoon Tony Chachere’s; 1 tablespoon dried parsley; 1 tablespoon granulated garlic; 1 cup tomato, peeled, seeded and diced small.

Directions

• In a large sauce pot melt the margarine and add the onion, bell peppers and celery. Cook until onion is translucent.
• Add corn and cook for 5 minutes.
• Add the spices and mix well.
• Simmer corn mixture for 10 minutes.
• Add to tomato and simmer for 5 minutes.
• Adjust seasonings to taste.

 Have you ever tried Corn Macque Choux? How does your recipe differ?

• Holiday Recipes from Visit Baton Rouge Staff
• Historic Nottoway Plantation Houses Contemporary Restaurant
• Gardens, Food and Serenity at Houmas House
• Twitter Updates for 2010-03-31
• Twitter Updates for 2010-04-15

Comments

About Author