Author Topic: Preserving Maque Choux  (Read 263 times)

Offline bigboberta

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Preserving Maque Choux
« on: June 24, 2018, 11:34:36 AM »
I am not a big fan of Maque Choux ( pronounced Mock Shoe) but my wife loves it.  She wants me to make a large quantity while we have all the fresh tomatoes , corn, onions and peppers.  She wants to put up some by either canning or freezing. 

I am pretty sure it cannot be canned as we make it pretty dry.  Has anyone ever frozen maque choux and how was it;s texture when reheating, don't want corn soup. 

Thanks for any help.

Bob
« Last Edit: June 26, 2018, 07:02:25 PM by bigboberta »
Bob Guidry, Retired Firefighter.

Zone 8b.
Mahindra 3525
2.5 acres
Easleyville, LA


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Re: Preserving Maque Choux
« Reply #1 on: June 24, 2018, 01:43:55 PM »
You can bag and freeze it, I add water in the bag to prevent freezer burn then cook it down when I thaw it out. It holds up good in the freezer.

Offline bigboberta

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Re: Preserving Maque Choux
« Reply #2 on: June 24, 2018, 10:11:37 PM »
Thanks Ragun

Bob
Bob Guidry, Retired Firefighter.

Zone 8b.
Mahindra 3525
2.5 acres
Easleyville, LA


Offline tangentalstorm

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Re: Preserving Maque Choux
« Reply #3 on: June 26, 2018, 09:17:30 AM »
Now that's what I absolutely love about this forum. I just learned something new today and I can't wait to try it. I had never heard of Maque Choux so of course I had to look it up cause of loves me some Louisiana food and dayum!....Cajun/Creole Succotash! Sounds just AWESOME....

Bless this place and all in it.
Crack O' Noon Farms.
In the Mountains of Old Virginia.
Proud Appalachian-American.

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Re: Preserving Maque Choux
« Reply #4 on: June 26, 2018, 11:17:43 AM »
I happened to be making a small pot when Bob posted. Maybe we should post recipes because everyone makes it different and I'd like to see and try the variations. I like it spicy with some sliced up jalapenos in it. I had to use a little cayenne in here to tone it down for everyone else.


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Offline bigboberta

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Re: Preserving Maque Choux
« Reply #5 on: June 26, 2018, 12:29:47 PM »
I ended making enough for 2 meals for my wife and I and 1 meal for my daughter + put up 7 qt sealer bags in the freezer.  We don't really have an exact recipe This is as close as I remember from this batch.

2 blocks of butter
2 jumbo candy onions finely chopped
1  lg bell pepper chopped finely
6 lg jalapeno peppers chopped finely
1 heaping serving spoon minced garlic
approx. 1 1/2 gal corn cut cream style reserve the corn milk
approx 1/2 gal corn milk
approx 1 1/2 gal tomatoes  run through salsa screen in Victorio Food strainer
6 tablespoons tomato paste
about 8 shallot greens
Kosher salt, blk pepper and Tones Cajun seasoning to taste
I would normally add about 1/2 cup finely chopped tasso (bacon can be substituted) but I was making this for my wife and she prefers it without

Melt the butter if you are adding Tasso or bacon, add at this time cook until slightly brown
Add the corn, onion, peppers and some salt and saute on medium heat stirring frequently until vegetables are soft.
Add Garlic, tomatoes, tomato paste and reserved corn milk, cook about 1/2 hour.
Add the shallot greens, salt, black pepper and Cajun seasoning to taste.

Most of this is estimated hope it helps you. sorry I didn't take any pictures.

Bob


Bob Guidry, Retired Firefighter.

Zone 8b.
Mahindra 3525
2.5 acres
Easleyville, LA


Offline pknowles

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Re: Preserving Maque Choux
« Reply #6 on: June 26, 2018, 04:53:33 PM »
Boy, that sure sounds good. My mom makes a good Maque Choux also but there's never any left overs to preserve.

PK
Just wanna work in the garden and hang out with the chickens