To make maque choux onions and peppers are cooked down in some butter and then garlic, tomatoes, corn and a generous splash of heavy cream is added and the mixture is then reduced until the sauce is thick.
In a large skillet or even a dutch oven, melt some bacon grease or butter over medium heat and then add onion and peppers and cook them until they're tender for around 5 minutes.
Then add the garlic and cook and stir frequently for 1 minute.
Then add the tomatoes, corn and heavy cream and stir to combine the ingredients.
Add salt and reduce the heat to a low simmer and cook uncovered for around 15 to 20 minutes or until the corn has been cooked through and most of the liquid has evaporated.
Adjust the seasoning to taste and add some Creole seasoning if you want.
Allow it to rest for around 5 minutes and allow the mixture to thicken up before you serve.
Maque Choux is a spicy medley dish of corn, onions and peppers and was inspired by the flavor of Cajun cusines and Native American Cuisines.
Maque Choux is a traditional dish of Louisiana and is thought to be an amalgam of Creole and Native American Culture influence and the name is likely to have derived from the French interpretation of the Native American Name.
Maque Choux contains green bell peppers, onions, corn and sometimes okra, celery, tomato and garlic.
The ingredients of Maque Choux are braised in a pot and historically bacon grease even used for the braising stage of Maque Choux.
However some various combinations of butter, oil or cream may also be substituted for baking grease in braising of Maque Choux.
The vegetables of Maque Choux are left to simmer until they reach a tender consistency and water or chicken stock is added as necessary.
Then the dish Maque Choux is finished with some salt and a combination of black and red pepper and some cooks even use some hot sauce and a bit of sugar for greater complexity.
Maque Choux is often served as an accompaniment, although it can also be used as a base for a main meal and use local ingredients like bite sized portions of crawfish or chicken.
And shrimp is often added in the later stages of cooking Maque Choux as well.