Braised Lamb with Corn Maque Choux

Braised Lamb with Corn Maque Choux

“My first experience with corn maque choux was a dish my uncle made that had smothered corn and pork shoulder. It was cooked all the way down to where it was a thick stewlike gravy and served over rice. It wasn’t until I moved to New Orleans that I saw corn maque choux with corn and peppers and sometimes cream.” — Chef Justin Devillier, La Petite Grocery, New Orleans, Louisiana.

Braised Lamb with Corn Maque Choux
Serves 6
A hearty Braised Lamb with Corn Maque Choux.
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  1. 2 tablespoons vegetable oil
  2. 3 lamb shanks or 2 pounds lamb neck meat
  3. 5 large onions, diced (about 6 cups)
  4. 1 red bell pepper, seeded and diced
  5. 1 jalapeño, minced
  6. 3 bunches green onions, sliced
  7. 10 cloves garlic, minced
  8. 6 ears corn, kernels stripped and reserved
  9. 2 cups peeled and seeded tomatoes
  10. 5 sprigs fresh thyme, tied with butcher’s twine
  11. 4 cups water, or more if needed
  12. 2 tablespoons kosher salt
  13. ½ teaspoon ground black pepper
  1. In a large cast-iron or stainless steel pan, heat oil over high heat. Add lamb, 
and cook, rotating frequently, until browned on all sides, about 10 minutes. Remove lamb and set aside. Add a small amount of water to pan. With a wooden spoon, scrape up the browned bits on the bottom of pan to form a rich gravy.
  2. In the same pan, add onion, peppers, green onion, and garlic. Cook, stirring frequently, over medium heat until reduced to a dark brown paste, about 1 hour. Add small amounts of water, as necessary, to keep mixture from burning.
  3. Add reserved lamb, corn, tomatoes, thyme, and enough water to come up to the top of lamb (about 4 cups). Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2½ hours. Remove thyme. Add additional salt and pepper, to taste. Serve over steamed rice.
Louisiana Cookin


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