Cajun Maquechou Recipe

Step 1

Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add corn, onion,garlic, and bell pepper; cook until onion is thoroughly wilted and transparent, about 10 mins. Stir often to prevent sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir until combined. Add broth. Reduce heat. Barely simmer, stirring often, until liquid has almost evaporated, about 30mins.

Step 2

The mixture will be thick and mushy. Stir in milk; cook until reduced by 1/2. Increase heat slightly. In a small bowl, beat eggs until frothy; stirring constantly, add to pan in a slow steady stream. Cook just to thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings

Things You'll Need

  • 1/2c bacon drippings
  • 35oz corn, can, drained
  • 1lg onion, chopped
  • 2md garlic cloves, minced
  • 1lg green pepper, chopped
  • 2md tomatoes, peeled, chopped
  • 1ts salt
  • 1/2ts black pepper
  • 1tb sugar
  • 1/2ts cayenne pepper
  • 1c chicken broth, canned
  • 1c milk
  • 2 eggs

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