Louisiana Maque Choux

Thanks, hello, what's up? I'm Charlie in today's episode. I'll show you how to make my delicious Louisiana Machu from scratch. Now some people might ask me Charlie, what is a Mach 2? Well a Mach 2 is a traditional Louisiana dish it has some Creole and American Indian cultures now the name Machu is the bird from the French interpretation of the Native American name Machu now it's basically stewed corn we braise our Trinidad of course in fat bacon and butter and then we add the corn and my favorite mix in New Orleans seasons and a little bit of chicken broth homemade chicken broth that I'm scraping, you let it cook until it's nice and concentrated, that's what they call in Louisiana melt the flavors and then we add a little heavy whipping cream to thicken it a little and there you have it, this recipe calls for four to six servings.

It's a wonderful, comforting dish, absolutely delicious, so without further ado, let's get started. Here is everything you will need to make your homemade Machu. To start with our ingredients, you'll need three pounds of weight, which is about four ears of corn, and you'll also need some bacon grease. Now, if you don't have this, you can use salted butter. I'm going to use both. for this recipe and the next ingredient is optional, you will need some sugar and along with that you will need some chicken broth with heavy whipping cream. Now, this is homemade chicken broth from scratch.

Now it's the can or the bottle or something like that and for your seasonings you're going to need a medium sized yellow onion, some celery, green pepper, red pepper and some garlic, and for your additional seasonings you're going to need some salt, pepper black, saturated seasoning Tony now if you don't. If you don't have this, you can use Zatarain's Creole Seasoning, let us stop you from Mama Cajun Seasoning. You'll also need some chef paulkadon's vegetable magic and some crushed red pepper. Now, if you don't like a lot of spices, you can leave out the crushed red pepper from the recipe well and there we have it, let's get right to it, so I'm going to go ahead and start by chopping up a yellow onion.

Alright, next I'm going to go ahead and rinse my celery, my green pepper and my red pepper very well now I'm going to go ahead and cut up a rib or two of celery very well now I'm going to go ahead and cut half a pepper green now I'm going to go ahead and cut up one red pepper, all right, here I have two cloves of garlic. I continued here and cut them in half. Now I'm going to go ahead and mince the garlic until it's minced, nice here. I have the corn on the cob here, let me. start by removing the leaves from the strange, twist the bottom, now I'm going to go ahead and rinse my corn with cold water, here we have our corn, here now to cut, this is very simple, we need to make sure that your knife is very short, okay, let me get this out of the way and you're going to start from right here, the edge, and you're just going to cut the outside off like this, make sure you pay attention to where you're going to place it correctly. right there so just pay attention to that and just cut and as you can see the knife is lined up with the corn kernels there we go and you can take the cone cob and you can get rid of that if you want or if you don't you can take this and do one stop for each over medium heat.

Okay, now let's start with our corn mixture, so in this large saucepan I'm going to add two tablespoons of bacon grease. two tablespoons of salted butter let me let it melt there traditionally this recipe is made with bacon fat but I like to add the butter in there for flavor. Now let's add some seasoning. I'm going to add a cup of chopped yellow butter. onion half a cup chopped celery half a cup chopped green pepper and 2 3 cups chopped red pepper now I'm going to go ahead and give this a quick stir. I'm going to let it sauté for about 10 to 12 minutes stirring occasionally, okay, it's been about 10 to 12 minutes and as you can see the seasoning is nice and caramelized, that's exactly what we're looking for now, yeah your seasoning is not caramelized, you should turn on the heat and leave it. cook a little more until it looks like this, this is what you're looking for, okay, next I'm going to add a tablespoon of minced garlic Andy Karn I'm going to go ahead and give this all a quick stir. right now let's add some seasoning, we're going to add about 1 4 teaspoon of salt 1 8 teaspoon of black pepper half a teaspoon of Creole seasoning Tony sacharis half a teaspoon of chef Paul Pudon's vegetable magic and the next ingredient is optional about half a teaspoon of crushed red pepper right there, now remember if you don't like spicy, you can leave it out of the recipe right now.

Next I'll add about 1 3 cup of chicken broth just to bring out the flavor a little bit. I'm going to go ahead and stir this up quickly. You can add more chicken broth if you like. Now I'm going to cover this. I'm going to let this simmer for about five minutes stirring occasionally. Now what's going to happen? is that the chicken broth is going to cook and it's going to thicken, so as you can see here, the chicken broth has cooked a little bit, but we're not done yet, wait a second, look, it's already a little thick . exactly what we're looking for now, the next ingredient is optional, about a tablespoon or two of sugar, let me give it a quick stir.

Next I'm going to add 1 3 cups of heavy whipping cream which will just bring out the flavor. overall flavor of the dish and give it a creamy texture as well, so now I'm just going to go ahead and give it a quick stir. Now we're just going to let this simmer for a short period of time because you don't want the cream to cook too much because if the cream cooks too much it will turn into an oily mess and we don't want that so we're going to let this simmer for about two or three minutes, stirring occasionally, okay, I spent about two. three minutes now and our Mach 2 is ready, now you're going to go ahead and put out the fire right now for some quick tips.

You want to let this cool for about 30 minutes to an hour before serving it that way. it can be chilled and from there all the flavors can settle and rise and for best results you can serve this the next day so the flavors can settle and rise overnight and it will taste much better the next day and there. You got it, ladies and gentlemen, Louisiana style mock chup made by a New Orleans native. If you like my channel, press the Subscribe button. Press the Bell button if you want to receive notifications of my videos. I now have an official website for all my recipes, including but.

It's a delicious Louisiana-style chew. You can visit www.charleycookandos.com. You can also find me on Facebook, Instagram and Twitter under the name Charlie Cook Andrews. Stay tuned, as Charlie's taste test is coming up next, isn't it? It's the moment. to go eat take a bite oh my gosh this is so tasty and delicious I mean the flavors of all the seasons we add in that homemade chicken broth scratching in a little sugar hemp I know. Many people might think that it is a bit unpleasant, but in reality it is not, this is the bomb. com absolutely delicious, it will please all your guests at the corner table, so try the recipe anyway.

I hope everyone enjoyed it. video, thank you very much for watching and until next time, good luck, peace of mind