I only order steak from a certain restaurant because of this side dish. Very tasty and spicy at the same time. Try it out it's not that hard to make. It's just drop and mix lol.

Maque Choux is a Cajun corn dish. Easy to make, colorful, and slightly spicy. Best made with fresh corn, but you can use frozen corn as I did this time.

A Native American dish adapted by the French in Southern Louisiana.

This is a throwback to my Cajun upbringing. My mom is from southern Louisiana, a town called Church Point. Deep in Cajun territory. This is a very old recipe and something I ate often. I’m making it this year for our Thanksgiving dinner and wondering why we haven’t done it sooner. We always wait all year for rice dressing but maque shoux kinda got shoved to the back. I’m bringin’ it back!!!! It’s so worth trying and goes very well with my smothered chicken recipe. This recipe is for a crowd. You can make much less if necessary. #mycookbook

Deliciously creamy meals without a drop of dairy cream.

So delicious!! I love the sweet and spicy in this dish. I usually use 1 green cayenne and 1 red cayenne and it comes out perfect. If you only like a little heat, you can substitute the cayennes with green or red bell peppers to tone it down a little.

After many failures, I came up with this.The key to making a good choux pastry is adjusting the amount of egg. After several trials, you can tell the appropriate texture of the batter. When you make a good batter, you can clearly see a triangle on a balloon whisk.Another key is the baking time! Do not open the oven door during baking and find the best baking time for yourself, one that gives you good hollows in the choux buns. For making about 6. Recipe by Myumako

I made this yummy chowder with leftover steamed lobster..🤗

#mindaskitchen.com - https://www.mindas-kitchen.com #GlobalApron

I received some fresh corn from my mother-in-law.In Step 2, you can easily remove the corn kernels with your hands.In Step 3, save as much as you like for the ankake (sweet thick sauce).You can use canned whole corn kernels, but it's best when the corn is fresh off the cob! For serving 2 to 3. Recipe by motchan

This is a very basic recipe for French chouquettes. It is a very delicious and simple French snack that looks like tiny little cream puffs. I discovered this after looking for recipes for German cream puffs (trying to find one that most matched what my mother had made years ago). Turns out, the recipe for German cream puffs start out pretty much the same.They both start out as Choux pastry. Which is in fact very simple-butter, water, eggs and flour.The taste is a little sweet and slightly eggy.* A little warning, you may work up a sweat stirring this one