Chicken maque choux from The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme (page 85) by Paul Prudhomme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • msmmlee on July 10, 2021

    I made this a few days ago and it was so good. I didn't have fresh tomatoes so I used an 8 oz. can of tomato sauce and I used 4 cans of corn because I didn't have fresh corn. It was still delicious! I browned my chicken in the air fryer then added it into the pot. As a side, I made the smothered potatoes on page 299. I'll leave a separate note about them. Tip: this recipe makes a delicious soup as well. I added diced potatoes to the extra juice I had and it was yummy.

  • Bloominanglophile on September 13, 2013

    I gave this 4 stars back in 2003. No other notes besides that!

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