Maque choux is a traditional dish of southern Louisiana. It is thought to be an amalgam of Creole and American Indian cultural influence. You can make big batches of this dish and freeze it for the winter. Add meat like chicken, sausage or shrimp for heartier dish.
- corn separated from cob
- sweet peppers or okra, chopped
- onion, chopped
- tomato, chopped
- garlic, minced
- stock or water
- Prep veggies.
- In a deep skillet, heat oil, butter, or bacon fat. Add onion and garlic and cook until fragrant (2-4 minutes).
- Add corn, peppers, okra, tomatoes. Sear vegetables so they turn brown slightly, then add enough cooking liquid so the vegetables are just submerged.
- Lower heat and let mixture cook until the vegetables reach tender texture. Add more liquid if necessary.
- Season with salt, pepper, fresh herbs. Serve with hot sauce