The novel The Vanishing Half begins in a town called Mallard, Louisianna. I wanted to share one of my favorite Louisianna dishes. Maque Choux (pronounced “mock-shoe”) is a classic Creole Louisiana dish. It is customarily made with corn, tomatoes, and other fresh vegetables cooked together in a skillet, with added cream and cajun spices. Variations abound throughout the South; Some recipes call for dry vermouth, apple cider vinegar, or hot sauce as part of the sauce. Maque Choux is most often served as a side dish, but sausage, shrimp, Tasso ham, or chicken can be added to make it into an entree. Serve with steamed rice or grits and a slice of crusty bread on the side for mopping up the creamy sauce.
This hearty meal is great year-round but is especially good in the summer when the produce is fresh and you don’t want to turn on the oven. It comes together quickly. This recipe has been scaled down to serve two (2) people but it can be easily doubled or tripled.