Maque choux is a traditional Southern Louisiana dish believed to have Creole and Native American roots. It’s made by sautéing a variety of vegetables, mainly corn, tomatoes, bell pepper, and onion. It also includes andouille, a smoked pork sausage brought to Louisiana by French immigrants. The blending of Louisiana natives with French immigrants, as well as other ethnic immigrant groups, created America’s Creole and Cajun culture.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1–2 Tbsp olive oil
- 1 small onion, chopped
- ¼ cup chopped green bell pepper
- 3 cups frozen sweet corn, thawed
- 2 fresh plum tomatoes, diced
- 4 oz andouille sausage, cooked and diced
- ¼ cup chopped green onion
- ¼ tsp salt
- ¼ tsp ground black pepper
Directions
- Pour oil into a large skillet set over medium-low heat.
- Add the onion and bell pepper to the hot oil and sauté for about 8 minutes, or until tender.
- Add the corn, tomatoes, and sausage. Cook for about 15 minutes, stirring frequently.
- Stir in the green onion, salt, and pepper. Sauté for 5 minutes.
- Serve hot.
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