Salt, black pepper, Cajun seasoning salt, cayenne pepper, red pepper flakes or similar
**Steps:**
Cut bacon into small pieces and pan fry. I used peppered bacon from the local butcher.
While the bacon is cooking, chop all of the vegetables. Add or remove peppers to taste.
Set bacon aside in large stockpot. This should be big enough to hold everything because that’s what it’s going to do.
Leave some of the rendered bacon fat in the pan and add the onion and garlic. Cook until browned.
While the onions are cooking, add the chopped vegetables and corn to the stockpot with the bacon. Once the onions are done, add them to the party in the stockpot as well. Chop the andouille sausage.
Cook the sausage in the pan that the onions were cooked in. There should still be some bacon fat in there.
The sausage used was precooked so I just crisp it up a bit. Once the sausage is done, add it to the stockpot, then deglaze the pan with 1/3 cup water and pour that into the stockpot.
Season to taste with salt, black pepper, Cajun seasoning, red pepper flakes, or whatever suits your fancy.
Continue to simmer over low heat to thicken to desired consistency. This should take around 20 to 30 minutes while stirring.
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**Maque Choux work instructions**
**Ingredients:**
1lb bacon
1 white onion
1 red pepper
4 cloves garlic
4 jalapeño peppers
4 serrano peppers
2 cans creamed corn
4 cans corn
2lb andouille sausage
Salt, black pepper, Cajun seasoning salt, cayenne pepper, red pepper flakes or similar
**Steps:**
Cut bacon into small pieces and pan fry. I used peppered bacon from the local butcher.
While the bacon is cooking, chop all of the vegetables. Add or remove peppers to taste.
Set bacon aside in large stockpot. This should be big enough to hold everything because that’s what it’s going to do.
Leave some of the rendered bacon fat in the pan and add the onion and garlic. Cook until browned.
While the onions are cooking, add the chopped vegetables and corn to the stockpot with the bacon. Once the onions are done, add them to the party in the stockpot as well. Chop the andouille sausage.
Cook the sausage in the pan that the onions were cooked in. There should still be some bacon fat in there.
The sausage used was precooked so I just crisp it up a bit. Once the sausage is done, add it to the stockpot, then deglaze the pan with 1/3 cup water and pour that into the stockpot.
Season to taste with salt, black pepper, Cajun seasoning, red pepper flakes, or whatever suits your fancy.
Continue to simmer over low heat to thicken to desired consistency. This should take around 20 to 30 minutes while stirring.