Sunday, August 9, 2009

Laying Around: Turkey Maque Choux Pitas

(I apologize, I didn't steal the soul out of this one yet. I will update. Until then enjoy this guy's Pita!)
  • Maque Choux is a traditional Louisiana dish. My husband is Cajun "CoonAss" from South Central LA. Not quite the Hood, but more like the wilderness. He wasn't so sure about this dish when I first approached him with it. But guess what? Even the kids ate it and loved it!
Here is what I had laying around:

| LeftOver| 1 pound of Ground Lean Turkey
Small bag of Frozen Corn
Small Onion, Diced
2 tsp Sugar
One handful Washed Baby Spinach
Pita Pocket Bread (Recipe see Digg below)
1/2 pound Bacon
2 tabs Butter
{Optional}(1 tsp Corn Starch)
Tony Chachere's Spice
Garlic Salt
Lemon Pepper

  1. Cook Bacon in a large pan on Med-High heat. Put aside on paper towels and leave grease in the pan.
  2. Add Ground Turkey and cook it completely cutting it into crumbles or crumbs. Spice heavily with all three. Drain the grease into a measuring cup. Keep 1/4 cup.
  3. Put meat aside into a large mixing bowl.
  4. Return 1/4 cp grease and 2 tabs of Butter to the pan on Medium Heat. Add Corn, Onion, and Sugar. Stir until Corn and Onion are slightly crisp and caramel.
  5. Turn off the heat and return the meat and crumbled Bacon to the pan. Mix to warm meat and return it all to the bowl.
  6. Fill Pita with Spinach and Garlic and Herb Laughing Cow spreadable cheese. Spoon in the Turkey Maque Choux.


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