MAQUE CHOUX...A CAJUN SIDE DISH!

We have been "fryin' turkey" for a long, long time now!
I believe, the boys, have all mastered the art finally!

We began this tradition about fifteen years ago.

We started out in Mansfield, Texas....

only had perhaps one episode of  ending up with a "Griswold turkey!"

Those perfect Thanksgiving days in our backyard....

family, good food and laughter! 

Yes, we continued the tradition while living in Maine.

The ONLY ones in the neighborhood crazy enough

to fry turkey in the snow and freezing temperatures! 

Just look at that golden crispness....
flavored with all that yummy creole butter seasoning!

I just love these times.....
the aroma is incredible!

The boys successfully fried their first turkey
when we were living in Maine.
We were over the moon happy, that they got together
at Miss Elizabeth's ranch and continued their family tradition.
Their Dad taught them well!



Perfection!

Now, we learned to always fry two turkeys
in order to have leftovers the next day...probably better the second time around right?
So when the mashed potatoes and green bean casserole have all been consumed during
the Thanksgiving meal.....we are going to have this fantastic
Cajun dish to accompany our hot turkey sandwiches! 

 I am introducing a new side dish...
a Cajun stewed corn and tomato with shrimp...
a specialty from Arnaud's in New Orleans! 

It's Maque Choux y'all! 

MAQUE CHOUX

 1 lemon, halved

4 tablespoons Kosher or sea salt

1 ½ teaspoon Cayenne pepper

4 cloves garlic, sliced

2 pounds peeled shrimp

1/3 cup olive oil

1 large green pepper, stemmed, seeded, de-ribbed and cut into ½ inch dice

1 large red pepper, stemmed, seeded, de-ribbed and cut into ¼ inch dice

2 cups frozen corn, thawed, or fresh kernels cut from 3 to 4 ears

1 red onion, cut into ¼ inch dice

2 tablespoons finely chopped cilantro 

1 teaspoon ground white pepper

1 teaspoon Tabasco Sauce

Juice of 1 lime

In a large saucepan, bring 1 quart of water to a boil. Squeeze in the juice of the two lemon halves and add the salt, Cayenne and garlic. Lower the heat and simmer for 5 minutes to blend the flavors. Add the shrimp, return to a boil and cook for 1 minute. Remove the pan from the heat and let stand, uncovered, for 5 minutes, to gently finish cooking. Drain and set the shrimp aside.

Place a large hot skillet over medium-low heat. Add the olive oil and, when it is hot, add and sauté the green and red peppers, corn and onion, about 5 minutes. Do not brown.

Remove the pan from the heat and let cool for 5 minutes, uncovered. Stir in the cilantro, a little salt, the pepper and lime juice. Add the shrimp and toss gently to combine.