Ingredients for Smothered Chicken with Maque Choux Casserole

Series Summary

Chicken to the left. Chicken to the right. Chicken all day long. Chicken into the night. Yes indeed chicken is ever present around the clock where ever you may go. Looking up at you from frozen dinner packages, down on you from billboards and back at you from huge produce trucks packed with a hundred of their best friends. The real question in this omni-chicken world is how to distinguish your culinary encounter with this clucking cuisine, how to make your chicken dinner better than the rest. For the solution, we turn to Chef David Postada.

In this free video recipe series, our expert will teach you how to make smothered chicken with maque choux, a Louisiana corn dish with lots of Cajun influence. You will get step-by-step instructions for preparing the chicken, chopping the vegetables and making the sauce. You will also learn how to prepare the maque choux with the help of expert tips from our chef. If you are looking for a new way to cook that chicken sitting in your fridge, let our expert show you how to incorporate some Cajun cooking style into your dinner tonight with this delicious smothered chicken recipe.

Video Transcript

"Hi, this is David for Expert Village and today we are going to make smothered chicken with maque choux casserole. So now I'm going to give you the recipe and the ingredients we are going to need. We are going to need chicken thighs, 4 ears of fresh corn, 1 cup of whole kernel corn, 1/2 cup of bacon drippings; this is going to be to fry in. We are going to have 1 cup of diced onions, 1/2 a cup of diced celery, 1/2 cup of diced green bell pepper, 1/2 cup of diced red bell pepper, some parsley, mushrooms, a 1/4 cup of minced garlic, a 1/4 cup of diced sausage and we are going to be using a nice smoked sausage here. 2 cups of coursly chopped tomatoes, 2 tablespoons of tomato sauce, 1/4 chicken stock, 2 cups of bay shrimp, 1 cup of sliced green onions, salt and black pepper and Louisiana hot sauce. "