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.

Print Recipe

Maque Choux with Sausage

Course

Main Dish

Cuisine

American

Keyword

Main Course

Servings

Ingredients

• 1 tablespoon unsalted butter
• 4 ounces andouille sausage diagonally sliced into bite-size pieces
• 2 ears of fresh corn kernels and corn milk stripped
• 1 cup okra sliced
• 4 ounces cherry tomatoes halved
• 1/2 cup red or green bell pepper chopped
• 1 shallot chopped
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large garlic clove minced
• 1/2 cup heavy cream
• 1/2 to 2 teaspoons Creole or Cajun seasoning depending on how spicy you like it

Course Main Dish Cuisine American Keyword Main Course Servings Ingredients 1 tablespoon unsalted butter 4 ounces andouille sausage diagonally sliced into bite-size pieces 2 ears of fresh corn kernels and corn milk stripped 1 cup okra sliced 4 ounces cherry tomatoes halved 1/2 cup red or green bell pepper chopped 1 shallot chopped 2 teaspoons chopped fresh thyme 1 teaspoon salt 1/2 teaspoon black pepper 1 large garlic clove minced 1/2 cup heavy cream 1/2 to 2 teaspoons Creole or Cajun seasoning depending on how spicy you like it

Instructions

1. Melt butter in a large skillet over medium-high. Add andouille sausage.
2. Cook, stirring occasionally until lightly browned, 5 to 6 minutes.
3. Add corn and corn milk, okra, tomatoes, red bell pepper, onion, thyme, salt, pepper, and garlic. Cook, stirring occasionally until vegetables are softened, 6 to 8 minutes.
4. Add cream and Creole seasoning then bring mixture to a boil over medium-high. Reduce heat to low. Simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes.

Recipe Notes

If using frozen okra instead of fresh, thaw completely before using.

A chopped whole tomato can be substituted for cherry tomatoes.

Kielbasa sausage can be substituted for the andouille if you like a less spicy meal.

Yellow, red, or green onions can be substituted for the shallot.

Celery and jalapeno peppers are good additions. 

Omit the sausage for a delicious side dish. Add an additional tablespoon of butter to saute the vegetables.