Name: Cajun Maque Choux
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: ½ pound bacon, cut into small pieces; 1 medium onion, finely chopped; ¼ cup water; 4 garlic cloves, minced; 1 small green bell pepper, seeded and finely chopped; ¼ pound small fresh okra (stems removed), cut into rounds; 1 small hot chile pepper, seeded and minced; 8 ears fresh corn, shucked, kernels removed, and milk scraped from the cobs and reserved; 4 scallions (part of green tops included), chopped; 1 tablespoon butter; Salt and freshly ground black pepper to taste

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Still another Southern dish shrouded in mystery is this simple Cajun concoction, which can be traced back three hundred years and which, today, is often enriched throughout Louisiana with everything from crawfish to chicken to spicy tasso ham. You won’t find this dish mentioned in even the most comprehensive food dictionaries, much less in any all-purpose cookbook, and had not the legendary Commander’s Palace in New Orleans almost singlehandedly revived maque choux years ago, chances are it