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Saturday, March 7, 2009

Cajun Pot Roast & Maque Choux

Maque Choux: Another great Pitch-in dish.

“I find this is my favorite corn oriented side dish when cooked without the roast.  ‘Maque choux’ is a Cajun dish of corn smothered with green peppers, onion and tomato.”

  • 10 oz frozen corn whole kernel
  • 1 Large green sweet pepper, diced/chopped
  • 1 Medium Onion, diced/chopped
  • 1 teaspoon sugar
  • ½ teaspoon hot sauce
  • 1/8 teaspoon black pepper
  • 1 can of Rotel (in the diced tomatoes section @ Kroger's) use the “Milder” or for a spicier flavor “Mexican Festival”.
  1. Combine all ingredients in crock-pot except Rotel
  2. Cover with Rotel
  3. Cook on low 8-10 hours or high 4-5 hours
  4. Drain/separate liquid from vegetables and discard
If doing Pot Roast:
  1. 2-2 ½ lb. boneless beef chuck roast
  2. 1 tablespoon Cajun Seasoning
  3. 1. Trim fat from roast
  4. 2. Rub Cajun Seasoning onto roast
  5. 3. Put Roast in crock pot before above Maque Choux
  6. 4. Cover with Rotel
  7. 5. Cook on low 8-10 hours* or high 4-5 hours
  8. 6. Drain/separate liquid from vegetables and discard
*If doing without roast I suggest the high setting for 4 hours or less depending on how crisp you like your corn & onions, if doing it with roast cooking on low gets it really tender for serving tear the meat up and mix with the vegetables.  It is important to put the roast on the bottom and top with the rotel.

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