Heat bacon grease in Dutch oven over medium high heat
Add yellow onions, bell peppers, and celery (if using). Sauté for about 8 to 10 minutes until onions are starting to brown [maybe lower heat during this stage]
Add garlic, jalapena (if using), sugar and Herb and Spice Blend, saute about 2 minutes
Add corn and continue to saute for 3 to 5 minutes
Add the tomatoes, mix well. Saute about 3 minutes.
Cover pot, lower heat and simmer for about 20 minutes until corn is softened, stirring occasionally.
Mix well, remove or partially cover Dutch oven and simmer for 15 to 20 minutes while liquid reduces.
Add about ¼ cup of heavy cream and simmer until thickened. Add more cream if desired.
Add the green onions to serve.
Notes
Leftover Maque Choux can be stored in the refrigerator for 3 to 5 days and in the freezer for up to two months in airtight containers. Defrost overnight in the fridge. To reheat, simmer in a saucepan until heated through, or use your microwave. You can substitute canned or frozen corn for fresh corn. Frozen is the better choice because it will still be crisp. Fresh corn is sweeter than canned or frozen and gives you a good amount of “corn milk”, which is the starchy white liquid that comes when you cut the kernels off the cob. Corn milk helps with the thickening and creaminess of the final dish. Butter, margarine, or vegetable oil can be substituted for bacon grease.Depending upon how much corn milk develops from the cobs, you may not need much heavy cream. Stock or even water can be substituted for the heavy cream, or just leave it out altogether.It’s common to add shrimp or crawfish, or even tasso or andouille. The flavor profile will follow whatever you choose to use. Saute the tasso, sausage, or shrimp first, then reserve them to add back in the final stages of cooking. Crawfish can be added at the end as it is already cooked. Maque Choux prepared with meat or seafood is generally served as a main dish over or with rice.