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5 Reasons Why You Should Make Maque Choux

Have you heard of maque choux? With July 4th coming up and summer’s produce readily available, I’m sharing one of my favorite summer side dishes and 5 reasons why you should make Maque Choux.

Maque choux is usually served as an accompaniment; however, it can also act as a base for the main meal.

My favorite way to serve maque choux is as a side dish, but you can add local ingredients such as bite-sized portions of chicken or crawfish. Shrimp is often added in the later stages of cooking as well.

If you’ve never heard of maque choux, then definitely stick around and read all about this delicious regional dish.

Maque Choux: 5 Reasons Why You Should Make this Recipe

  1. it’s full of summer vegetables ~ like corn, tomatoes and okra
  2. it’s an easy, one-pan preparation
  3. it’s perfect for a crowd ~ easily doubled or tripled
  4. it’s pretty
  5. it’s delicious

Maque Choux FAQ

  • First, how do you say maque choux?

“Mock or mack Shoe” (It rhymes with ah choo.)

  • Where did Maque Choux come from?

It’s a traditional dish of southern Louisiana, a blend of Creole and American Indian cooking.  The name likely comes from a French interpretation of the Native American name.

  • What is in Maque Choux?

It always contains corn and okra, green bell pepper, onion, and sometimes garlic and celery.

  • How is Maque Choux made?

Traditionally, the ingredients are braised in a pot. Historically, bacon grease was used for the braising stage, although various combinations of oil, butter and cream may be substituted.

The vegetables are then left to simmer until they reach a tender consistency, with chicken stock or water added as necessary.

The dish is finished with salt and a combination of red and black pepper. Some cooks include hot sauce and a bit of sugar for greater complexity.

5 Reasons to Make Maque Choux

Why is Maque Choux such a favorite?

I love it, not only for the reasons listed above but because it’s so open to creativity, to what you have on hand. It doesn’t take a whole of anything, just a little bit of this and that to combine for great flavor, texture and eye appeal.

I’m going to share with you 2 ~ yes 2 ~ versions: One an old favorite and one a new variation.

Maque Choux ~ Version 1

Here’s the version that I’ve been using for several years. It relies on its meaty flavor from spicy smoked sausage. I found it in Southern Living. I did change the original green bell pepper to red bell pepper.

Print Recipe
5 from 2 votes

Maque Choux with Sausage

Delicious version of the classic Louisiana corn dish.
Prep Time20 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American
Keyword: corn recipe, Lousisana corn recipe, maque choux
Servings: 4 20

Equipment

  • large skillet preferrably, cast~iron
  • chef knife
  • cutting board
  • wooden spoon or rubber spatula
  • measuring cups
  • measuring spoons

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces andouille sausage diced
  • 3 cups fresh corn kernels (from 6 ears)
  • 1 cup 1/4-inch sliced fresh okra, cap trimmed
  • 1 medium~size red bell pepper seeds and ribs removed, chopped (about 1 cup)
  • 1 medium yellow onion diced (about 1 cup)
  • 1 tablespoon chopped fresh thyme leaves
  • teaspoons kosher salt
  • 3 medium garlic cloves peeled and minced
  • 1 cup heavy cream
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper

Instructions

  • Melt butter in a large skillet over medium~high heat.
  • Add androuille sausage and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
  • Add corn, bell pepper, onion, thyme, salt and garlic. Cook, stirring occasionally until vegetables are softened, 6 to 8 minutes.
  • Add cream and cayenne; bring mixture to a boil over medium~high heat. Reduce heat to medium. Simmer, stirring occasionally until slightly thickened, 5 to 6 minutes.
  • Stir in black pepper.

Notes

Divide maque choux among serving dishes.

Maque Choux ~ Version 2

Over the years, I have also substituted milk or half~and~half, whichever I had on hand, to the maque choux as it cooked, giving it a lighter  tender and creamy texture. I also added just a pinch of sugar.

When I recently found this version in Cuisine at Home Magazine, I knew it was well worth a try,

It uses bacon instead of sausage and edamame (which I happened to have a bag in the freezer but couldn’t remember why I bought it) instead of okra. I’m also not a fan of green bell pepper and this one uses red bell pepper, which I love. The addition of jalapeño spoke to Sweet Shark’s love of a little heat.

Dice, chop, and measure all your ingredients. That’s called mise en place.

5 Reasons to Make Maque Choux

To see How to Remove the Corn Kernels, check this recipe for Summer Creamed Corn.

To see How to Dice the Red Bell Pepper, check this recipe for Jalapeño Cornbread.

Sauté the bacon in a skillet until crisp. As usual, I used my cast~iron skillet.

TIP: place the bacon in the freezer for about 30 minutes before dicing it ~ so much easier.

5 Reasons to Make Maque Choux

After cooking the vegetables until tender, add the cream and sugar and cook until the cream thickens.

5 Reasons to Make Maque Choux

Once the cream has thickened, season with salt and pepper.

5 Reasons to Make Maque Choux

You will notice that the two versions have similarities in the cooking process.

Print Recipe
5 from 2 votes

Maque Choux with Edamame and Sherry

An interesting version of the Louisiana corn dish.
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Cuisine: American
Keyword: corn recipe, maque choux, New Orleans recipe
Servings: 4

Equipment

  • chef's knife
  • cutting board
  • large skillet preferrably cast~iron
  • measuring cups
  • measuring spoons
  • wooden spoon or rubber spatula

Ingredients

  • 4 strips bacon diced
  • 2 tablespoons unsalted butter
  • 1 cup diced red bell pepper seeded, ribs removed
  • cup diced white and light green scallion
  • 4 tablespoons seeded and minced jalapeño
  • 2 teaspoons minced fresh garlic
  • ½ cup dry sherry
  • 3 cups fresh or frozen corn kernels thawed if frozen
  • 1 cup heavy cream
  • pinch granulated sugar
  • cup thinly sliced scallion greens
  • kosher salt and black pepper

Instructions

  • In the skillet, cook the bacon until crisp. Transfer to a paper towel~lined plate. Discard all but 2 tablespoons drippings.
  • Melt the butter with drippings in the same pan over medium heat.
  • Add the bell pepper, scallion white and light green slices and jalapeño. Cook until softened, about 5 minutes.
  • Add garlic and cook until fragrant, about 1 minute.
  • Deglaze the pan with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated.
  • Add the corn, edamame, cream and sugar. Simmer until the cream thickens, abut 3 minutes.
  • Stir scallion greens into the maque choux. Season with salt and pepper.

I’ve served Maque Choux with steak, pork tenderloin, pork chops, catfish and fried chicken.

It’s just a perfect Southern Summer dish. Don’t hesitate to combine these 2 recipes ~ I have, using okra instead of edamame in the second recipe and red bell pepper instead of green bell pepper in the first recipe.

Be creative: add more jalapeño or a sprinkle (or more) of Tabasco or smoked paprika. Let your taste preferences be your guide ~ not just the recipe.

With the 4th of July coming up, I think this is a great dish with barbecue ribs or brisket or grilled shrimp.

It’s a winner no matter what you are serving as your main dish.

Enjoy! Please PIN it to share.

5 Reasons to Make Maque Choux
5 Reasons to Make Maque Choux
5 Reasons to Make Maque Choux

 

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10 Comments

  1. I love Maque Choux ~ thanks for reminding me about it as I have not served it for a while. I am anxious to try your recipes!

    Big Texas Hugs,
    Susan and Bentley

  2. This sounds good. I am SOOO tired of everything I know how to cook. Can’t say I’ve ever even heard of this!!!

  3. Never heard of this before but sounds good – I think I’d go with version 2! Thanks for sharing at Vintage Charm. xo Kathleen

  4. 5 stars
    Thanks so much for sharing your awesome post with us at Full Plate Thursday, 595. Hope you are having a great week and hope to see you soon!
    Miz Helen

  5. I made your maque choux using my own variations–I had never had A. sausage before. It was so spicy I didn’t use the cayenne or jalapeno! We had it hot with steak. Today, we had it cold with leftover cold salmon. I added a bit of sour cream to mine to cut the sausage spice! I will try bacon next time and add some pepper! I am so tired of everything that I KNOW how to cook, it was good to cook and eat something new!

    1. Katy A, that’s the great thing about Maque Choux ~ you can vary it depending on your preferences or what you have on hand. So glad you tried the recipe.