Cajun Maque Choux

This is a variation on a well known Cajun dish from Louisiana, which is essentially a stew made with sweetcorn.

I browned some diced leek in sunflower oil (normally diced onion). I added some pre-soaked chickpeas (not a standard ingredient), cooked earlier in some turmeric and Cajun spices (I used a commercially available Cajun spice powder, which contained garlic, chilli powder, paprika and cumin. But you could easily make this up from your spice cupboard). Stir-fried together for a little time. Then I added boiling water, some powdered ginger, a pinch of cumin seeds, and vegetable stock. and the sweetcorn.

Diced green pepper is usually also an ingredient, but I used diced green beans instead. I also skipped the addition of tomatoes. Finally I added a large pinch of dried coriander, plus another dash of Cajun spices, and stirred them through. Allowed to simmer for about twenty minutes under glass, at a low heat.

Served with basmati rice (or American long grain). The dish was served with a dusting of coriander. Delicious! Can be served with diced chicken.

Cajun Curry with Black-Eyed Beans

A Cajun style curry, made with black-eyed beans, carrot, garlic, green and red chilli, green and red bell peppers, onion, and tomato puree.

I used a commercially available Cajun spice powder, which contained garlic, chill powder, paprika and cumin. But you could easily make this up from your spice cupboard.

The black-eyed beans were rehydrated overnight in unsalted water, then boiled for half an hour until soft. The pot was drained, refilled with salted water, then brought to the boil again.

Then I added the diced vegetables - the deseeded chillies, the red and green peppers, the carrot and onion, and two garlic cloves, the tomato puree, the Cajun spices, and some vegetable stock. Simmered for forty minutes. Add a generous pinch of oregano.

The black rice was cooked for twenty minutes first of all, and then drained. The pot was refilled with boiling water, salted, and a third of a cup of American long grain rice was added. Turn down the hob to a medium to low heat and cook for another fifteen minutes, stirring frequently/Drain the rice thoroughly. Add the rice to the serving plate and spoon in the curry. Delicious!

This is a vegetarian version, but the dish can be served with chicken.