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This is a throwback to my Cajun upbringing. My mom is from southern Louisiana, a town called Church Point. Deep in Cajun territory. This is a very old recipe and something I ate often. I’m making it this year for our Thanksgiving dinner and wondering why we haven’t done it sooner. We always wait all year for rice dressing but maque shoux kinda got shoved to the back. I’m bringin’ it back!!!! It’s so worth trying and goes very well with my smothered chicken recipe. This recipe is for a crowd. You can make much less if necessary. #mycookbook
Ingredients and spices that need to be prepared to make Maque Choux (pronounced mock-shoe):
- 6 lbs corn, fresh cut from the cob and milked is the best but for this I used frozen
- 1/2 cup vegetable oil
- 1 large green bell pepper, chopped fine
- 1 large onion, chopped fine
- 4 fresh tomatoes, chopped small
- 1/2 cup cream IF using frozen corn
- 1 tsp sugar per 2 lbs of frozen corn
- Salt and pepper, I do 1 tsp per 2 lbs
