Smothered Chicken and Maquechoux Casserole

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Raine

Executive Chef
Joined
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Smothered Chicken and Maquechoux Casserole

Makes 6 to 8 servings

4 ears fresh corn, husked
1/2 cup bacon drippings
1 (3-pound) fryer chicken, cut into serving pieces
1 cup white shoepeg corn
1 cup whole kernel corn
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/4 cup chopped garlic
1/4 cup finely chopped andouille
2 cups coarsely chopped tomatoes
2 tablespoons tomato sauce
1 quart chicken stock
2 cups peeled and deveined shrimp
1 chopped green onions
Salt and black pepper to taste

Using a sharp knife, cut lengthwise through the kernels of the corn to remove them from the cob. Scrape each cob, using the blade of the knife, to remove all the milk and additional pulp. Set aside.

Heat the bacon drippings in a large, heavy pot over medium heat. Add the chicken, and cook, turning serving times, to brown evenly. Transfer the chicken to a platter and keep warm. [NOTE - throw an extra chicken on the smoker to use specifically for this recipe instead of frying in the bacon drippings. -keri.] Add the fresh corn, shoepeg corn, whole kernel corn, onions, celery, bell peppers, garlic and andouille to the pot. Cook, stirring, until all the vegetables are soft, three to five minutes. Add the tomatoes, tomato sauce, stock and shrimp. Continue cooking, stirring occasionally, for 15 to 20 minutes. Add the chicken and cook for five to seven minutes. Add the green onions, and season to taste with salt and pepper
 
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