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Image by Virgil Cayasa

Maque Choux w/ Cajun Style Broth

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Maque Choux w/ Cajun Style Broth



5 thick bacon slices, chopped
2 tbsp bacon grease or butter
1 medium onion, diced
1 green bell pepper, seeded and diced
1 clove garlic, minced
2-3 cups frozen sweet corn
1 plum tomato, diced
2 tbsp chopped parsley
1/2 c heavy cream
Salt to taste
Creole seasoning* (optional)


2 tsp minced garlic
2 green onions thinly sliced
½ cup red bell pepper, finely diced
1 tsp Cajun salt
1 teaspoon smoked paprika
½ c or more vegetable stock
Salt and pepper
1 tsp Creole seasoning*

*Substitute with cayenne pepper to taste



Fry bacon in sauté pan over medium heat until crispy, then blot and set aside.

You can use 2 tbsp of the residual grease for the rest of the cooking process, or use olive oil. Heat up garlic over medium-low until aromatic, then add in onions. Cook until tender, then add spinach and crumble in bacon. Continue until spinach is just wilted, then serve over cooked ravioli.

Garnish with crushed, toasted pecans.

Serves 2.

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