Chicken Maque Choux
Maque Choux is a traditional dish of southern Louisiana. It is thought to be an amalgam of Creole and American Indigenous cultural influence. Historically bacon grease was used for slowly braising the vegetables to develop the traditional rich, roasted taste. In this recipe, powdered vegetables are roasted at home to give that special flavor. The final cooking at camp is quick and easy. Maque Choux is usually served as an accompaniment; however, it can also act as a base for a main meal with the addition of chicken, crawfish or shrimp.
Ingredients
2 Tablespoons (3 Gm) Emergency Essential Super Sweet Corn, freeze dried
2 teaspoons Onion, minced, dried
1 teaspoon Diced Celery, freeze dried
6 Tablespoons (48 Gm) Nido whole dry milk
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
2/3 cup (28 Gm) Emergency Essential Super Sweet Corn, freeze dried
1/4 cup (3 Gm) Emergency Essentials Tomato Chunks, freeze dried
2 Tablespoons (4 Gm) Emergency Essentials Green Bell Pepper Diced, freeze dried
1/2 cup (24 Gm) Emergency Essentials White Chicken, freeze dried
Directions
At Home:
In a coffee grinder, process the first three ingredients (corn, onion and celery) until finely powdered. Heat a small heavy-bottom frying pan over medium heat until hot. Add the powdered vegetable mix. Cook over medium heat, stirring constantly, until the powder is lightly browned and fragrant, 2 to 3 minutes. Remove from heat; continue to stir until the powder has cooled (it will continue to brown in the hot skillet, and should end up a deep golden brown color). Set aside to cool completely.
Place in a small plastic ziplock bag the dry milk, sugar, salt, paprika, garlic powder, mustard powder, black pepper and powdered vegetables.
In a quart ziplock freezer bag, combine the freeze dried corn, tomato, onion flakes, green bell pepper, chicken and small sealed bag with the powdered vegetables and spices.
Package Weight: 5.5 ounces
At Camp:
Remove small plastic bag with powdered vegetables; set aside. In medium pot, boil 1 cup water (fill to the 300 ml mark). Add the corn/chicken mixture. If there is more than a few tablespoons of water remaining, drain and discard the excess. Add the powdered vegetables. Continue to cook, stirring frequently, until the vegetables are tender and the liquid has thickened.
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 578.3
- Total Fat: 39.1 g
- Cholesterol: 55 mg
- Sodium: 1394.9 mg
- Total Carbs: 63.8 g
- Dietary Fiber: 4.4 g
- Protein: 40.2 g