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Maque Choux Recipe

Maque Choux
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

Maque choux (pronounced “mock shoe”) is a classic Cajun dish of stewed corn and vegetables. This fresh and colorful version has bacon and cream, plus okra that is fried until crispy to combat any slime issues. So slap on a cheesy Cajun accent and serve up this dish alongside some Chile-Roasted Shrimp or Wild Rice Jambalaya.

What to buy: Frozen corn can be substituted for fresh; just thaw before using.

This recipe was featured as part of our Summer Ingredients photo gallery.

INGREDIENTS
  • 4 ounces bacon, medium dice (about 3/4 cup)
  • 1/4 cup vegetable oil
  • 1/2 pound fresh okra, ends and stems removed and cut into 1/4-inch-thick coins
  • 1 medium red bell pepper, cored, seeded, and medium dice
  • 1 medium yellow onion, small dice
  • 1 medium garlic clove, finely chopped
  • 1 jalapeño pepper, stemmed, seeded, and finely chopped
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • Pinch cayenne pepper
  • Kosher salt
  • 3 cups fresh corn kernels (from about 5 medium ears)
  • 1/4 cup heavy cream
  • 2 medium scallions, thinly sliced (white and light green parts only)
INSTRUCTIONS
  1. Place the bacon in a large frying pan over medium-high heat and cook, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer to a large paper-towel-lined plate; set aside.
  2. Add the vegetable oil to the fat in the pan and heat over medium-high heat until shimmering and just starting to smoke. Add the okra and cook, stirring occasionally, until starting to brown around the edges, about 5 minutes. Using the slotted spoon, transfer the okra to the plate with the bacon; set aside.
  3. Reduce the heat to medium. Add the bell pepper, onion, garlic, jalapeño, thyme, and cayenne to the remaining oil and fat in the pan, season with salt, and cook, stirring occasionally, until the onion has softened, about 5 minutes.
  4. Add the corn, season with salt, and cook, stirring occasionally, until the corn is crisp-tender, about 5 to 8 minutes. Add the cream, stir to combine, and cook until the cream is almost completely absorbed, about 1 minute.
  5. Remove the pan from heat and add the scallions and the reserved bacon and okra. Stir to combine, taste and season with salt as needed, and serve immediately.
    Write a review | 3 Reviews
  • Maque Choux Recipe
    5

    I modified this very heavily to suit my needs, and it was friggen delicious. I'm from New Orleans and LOVE okra, and eat it constantly while it's in season. I used the bacon grease from the bacon to cook the okra, and added in onion, tomato, red bell pepper, garlic, cayenne, fresh thyme, and salt. Added the bacon back in after everything was cooked, and I had a fairly light veggie-heavy meal. I want to try this with corn too, but in the interest of shaving off calories (seeing as the bacon adds a TON of flavor and some fat), I won't be adding any cream or milk and instead opting for a more tomato-based sauce.

  • Maque Choux Recipe
    3

    The Okra is seriously optional. I'm from southern Louisiana and basically nobody I know who cooks really uses it very often. I, for one, frankly hate the stuff (Except maybe deep-fried). So if you are checking out this recipe to make Maque Choux, don't worry about the Okra if you don't have any. Or even if you do, for that matter. Oh, and instead of using the vegetable oil, just use the bacon grease you got from cooking the bacon. Also you can use whole milk instead of heavy cream, you'll just have to use more and reduce it, and be careful of curdling. This is the tastier type, a white maque choux rather than a red one, which uses a more tomato based sauce. Also, it's perfectly fine to add shrimp or crawfish tails to your Maque Choux and make it your meal rather than just a side.

  • This is delicious

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