Maque Choux Shopping Tips
Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.
Maque Choux Cooking Tips
Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.
Maque Choux with Sausage
A classic dish in Louisiana, Maque Choux (pronounced &ldquomock-shoe&rdquo) has Native American and Creole-French roots. While its exact origin remains unclear, it is typically made with corn and tomatoes, cooked together in a skillet with some cream or a roux to thicken the dish and add richness. Variations abound throughout the South some recipes call for okra, bacon, chile peppers, and other ingredients. It is most often served as a side dish, but this version, which is hearty enough to serve as a main dish, includes another Louisiana favorite, spicy andouille sausage, along with okra, red bell pepper, thyme, and a nice amount of heavy cream for richness. This maque choux comes together in minutes once you have all of the ingredients prepped and ready to go. While you can prepare this dish in your trusty cast-iron skillet, our test kitchen recommends using a stainless steel or nonstick skillet to preserve the corn, pepper, and okra&rsquos vibrant color. A cast-iron pan may cause the vegetables to take on a gray tone. To make this Maque Choux with Sausage even more filling, serve it alongside steamed rice or your favorite whole grain or with plenty of crusty bread on the side for mopping up the delicious sauce. When made in the summer with fresh-picked ingredients, this dish will become a new family favorite.
Creole Catfish with Maque Choux
To be honest, I’d never heard of maque choux before last night and as soon as I learned what it was, I knew I had to make it. This creamy corn side dish works so perfectly with the catfish. I added a bit of heat to this maque choux by adding 2 Thai chilis as it cooked.
For the creole seasoning, I would recommend an unsalted mixture and adding salt to your preference. Pre-salted Creole seasonings tend to be very, very heavy on the sodium.
Time to Make: About 45 minutes
Ingredients for Creole Catfish with Maque Choux
1 tablespoon neutral cooking oil
1 pound catfish, cut into 4 portions
¼ cup salt-free creole seasoning
8 ounces thick-sliced bacon, cut into lardons
3 red bell peppers, trimmed and deseeded, small-diced
1 Vidalia onion, peeled and diced
6 cloves garlic, peeled and minced
2 Thai chili peppers, optional, trimmed and minced
4 ears of corn, husked, with corn cut from the cob and set aside
2 teaspoons salt-free Creole seasoning
Cooked white rice, optional
Fresh minced parsley, optional, for serving
Prepare Maque Choux:
Preheat oven to 300ºF. Add the bacon to a wide ovenproof safe pot and turn the heat to medium. Cook, stirring regularly, for 8 minutes or until all the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a bowl. Drain of all but 2 tablespoons of bacon fat.
Return the pot to medium-high heat and add the diced bell pepper and diced onion. Season with salt and pepper. Cook for 10-15 minutes or until the onion and pepper both begin to char slightly.
Stir in the minced garlic and minced Thai chilis, if using, and cook for 45 seconds or until fragrant.
Add the corn and the bacon and toss to combine. Season to taste with salt, pepper, and the creole seasoning.
Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil and then reduce heat to low and add the heavy cream.
Transfer the pot, uncovered, to the oven for 10 minutes. Remove and keep warm.
Prepare the Fish:
While the maque choux is baking, prepare the catfish. First, heat the neutral cooking oil in a wide cast-iron skillet over high heat until very hot.
Pat the fish dry and season all over with salt and pepper. Pour the melted butter over the fish and use your hands to coat the fish in the butter. Sprinkle the creole seasoning over the fish and use your hands to ensure that the catfish is evenly coated with the seasoning,
Once the skillet is nearly smoking, add the fish to the hot oil, cooking in batches if needed. Cook for about 5-6 minutes per side or until the fish is opaque and flakes easily. Transfer to a plate.
If serving with rice, divide the rice between shallow bowls and pile the maque choux on top. Place a fish fillet on each dish and garnish with minced parsley. Enjoy!
Maque Choux has always been one of flavorful favored traditional side dishes of Southern Louisiana combining sweet corn, bell pepper, onion, garlic, celery, tomato, thyme, Crystal hot sauce, and spices with a rich cultural background of Creole and American Indian influence it makes one fantastic side dish for your Cajun or Creole main dishes.
The ingredients are cooked in a pot or Dutch oven. Traditionally bacon drippings were used for the braising stage. The vegetables are then left to simmer until tender, with chicken stock as needed slowly. Make Chaux is finished with kosher salt and a combination of red cayenne, black pepper, hot sauce, and a dash of sugar for more exceptional flavor.
Maque choux can be served as a side dish over rice however, it can also be made into a main meal by using such as small pieces portions of chicken, sausage, shrimp, or crawfish towards the end of the cooking process.
The ingredients for this beautiful Traditional Creole dish are simple to find at your local fresh produce stands or favorite markets for a reasonable price. If you are unable to find Slap Ya Mama seasoning from your market, it is offered online for a reasonable price.
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Best Maque Choux Recipes - Recipes
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This section covers how to edit the file permissions in cPanel, but not what may need to be changed.(See the section on what you can do for more information.)
There are Many Ways to Edit a File Permissions
The easiest way to edit file permissions for most people is through the File Manager in cPanel.
How to Edit file permissions in cPanel's File Manager
Before you do anything, it is suggested that you backup your website so that you can revert back to a previous version if something goes wrong.
Viva New Orleans! Blackened shrimp with corn maque choux recipe
Being 5 years since hurricane Katrina, New Orleans has been on my mind lately. Fortunately for me, when the catastrophic storm hit I no longer resided there, but like many New Orleans expats I grieved for the city from a physical distance as if I were still there. I will always have a special place in my heart for the people, culture and cuisine of New Orleans. I am elated to watch the Big Easys progress of restoring itself and once again becoming a destination for epicureans and party time thrill seekers alike. Though its recovery still has a long way to go, New Orleans tenacity and Bohemian spirit will persevere, of this I have no doubt.
I began my culinary career in The Crescent City, so Cajun- and Creole- influenced dishes and ingredients are peppered throughout the many menus that I have created in my 15 years of cooking. With corn being in season I decided to revisit a side dish recipe I learned in New Orleans called maque choux (pronounced "mock shoe"). Believed to be a combination of Acadian French (Cajun) and Native American in origin, this stewed vegetable dish with bacon and cream is hearty and rustic and makes for a great accompaniment to seafood. I like to serve it with blackened shrimp (preferably Gulf shrimp) but it pairs well with any other fish or shellfish.
Blackened Shrimp with Corn Maque Choux
4 ears of corn, shucked, kernels cut off (about 4 cups) and cobs reserved
1/2 pound bacon, cut into small pieces
1 cup red bell pepper, small diced
1 cup green bell pepper, small diced
2 cups tomatoes, medium diced
2 tablespoons minced fresh garlic
1/2 cup chicken stock (or broth)
1 pound (12-15) large shrimp, peeled and deveined
Sliced scallions for garnish
2 tablespoons Kosher salt
2 teaspoons cayenne pepper
1. Make your own blackening spice (*optional - you can use a pre-made spice mix if you like). This will be used to season both the shrimp and the maque choux. Combine salt, black pepper, sugar, paprika, cayenne, garlic powder and dried thyme and set aside.
2. Heat cream on medium in a sauce pot and add corn cobs (break them in half and use as many as will comfortably fit in the pot). Simmer for 10 minutes and remove from heat. This process infuses the cream with a strong corn flavor. Remove cobs from cream.
3. Toss shrimp in a little olive oil and season generously with blackening spice.
4. In a large saute pan on medium heat, render bacon pieces until crispy. With a slotted spoon remove bacon and let drain on paper towel. Reserve bacon fat.
5. In the same pan with 2 tablespoons of reserved bacon fat, saute the corn kernels, peppers, onion and garlic, and cook for about 5 minutes. Add tomatoes, chicken stock, cream and 2 tablespoons of blackening spice. Stir well and let reduce for 15-20 minutes until tomatoes begin to break down and the sauce has thickened. Taste and adjust seasonings. Keep maque choux warm in a covered casserole dish.
6. In a hot saute pan add 1 tablespoon of reserved bacon fat and 1 tablespoon of olive oil. Carefully place seasoned shrimp in hot pan. Sear on each side for about 2 -3 minutes (cooking time will vary depending on size of shrimp).
7. Serve each portion of maque choux in a bowl with blackened shrimp, crispy bacon bits and scallions and, of course, an icy cold Abita beer to wash it all down.
- 2 slices bacon, chopped
- 2 tbsp. unsalted butter
- 3 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 red bell pepper, cored, seeded, and finely chopped
- 1 jalapeño, cored, seeded, and finely chopped
- 5 small okra, stemmed and thinly sliced crosswise
- 4 ears corn, shucked, kernels sliced off (or one 10-oz. package frozen corn)
- 4 scallions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 16 medium shrimp (about 8 oz.), peeled, tails on
- 2 tbsp. extra-virgin olive oil
- 2 cups steamed white rice, for serving
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My favorite way to eat corn maque choux is as a side dish along with a beef roast or baked chicken, with rice and gravy of course. And don’t forget the fresh homegrown tomatoes sliced and dashed with salt and pepper. Some people get creative with their corn maque choux and add crawfish, chicken or sausage to make it a stand-alone meal, but we always ate it as a side dish.
Prep: ½ hour, or much longer if you’re shucking and cutting fresh corn
Cook: ½ hour
Yields: Many, many servings