Everything about Maque Choux totally explained
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.
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