Taste the tradition of southern Louisiana in this Maque Choux recipe. Bacon, peppers, onions, corn and more make this Maque Choux a truly delectable dish.
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 large each red bell pepper and yellow onion, chopped
1 pkg. (10 oz.) frozen corn
2 cloves garlic, minced
1/2 cup half-and-half
2 Tbsp. hot pepper sauce
1/4 tsp. ground black pepper
4 green onions, chopped
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Add red peppers and yellow onions to reserved drippings in skillet; cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in corn, garlic and bacon; cook 3 min., stirring frequently.
Stir in half-and-half, hot pepper sauce and black pepper; cover. Simmer on medium-low heat 8 min. or until sauce is slightly thickened, stirring occasionally. Remove from heat. Stir in green onions.
Serve with a side green salad and your favorite grilled meat.
Add 1 tsp. chopped fresh thyme to vegetable mixture in skillet along with the half-and-half, hot pepper sauce and black pepper.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.