Maque choux

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Maque choux (pronounced: "mock shoe") is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.

It is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery. The ingredients are first braised in a pot. Historically bacon grease was used for this, although this is now more often substituted with various combinations of oil, butter, or cream. The vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity.

Maque choux is usually served as an accompaniment; however, it can also act as a base for a main meal and use focal ingredients such as bite-sized portions of chicken or crawfish.

[edit] References

DeMers, John. The Food of New Orleans. 1997 Perplus Editions (HK) Limited; Boston. p. 76
The Plantation Cookbook: The Junior League of New Orleans. 1972. Trice Publishing: New Orleans. p. 131