Maquechou is a Cajun side dish with corn as the star. Corn was
readily available to the Cajuns. It is a dish that varies depending on
who is making it. The other key ingredient is the bacon drippings.
This is what gives the flavor to the dish.
2 slices Bacon chopped
1 large Onion chopped
1 medium Green Bell pepper chopped
2½ cups Tomatoes peeled and chopped with juice
2 cups Corn Kernels canned or fresh
1 Bay Leaf
½ teaspoon Creole Seasoning Blend
In a large skillet over medium heat, cook bacon until crisp.
Remove the bacon and set aside, reserving the drippings. Sauté the
onions and bell peppers in drippings until tender. Add tomatoes and
bay leaf; bring to a boil. Reduce heat and simmer about 5 minutes,
stirring occasionally. Stir in corn and return to a boil. Reduce heat
and simmer again for about 5 minutes. Add the Creole seasoning and
bacon. Remove the bay leaf and serve.
