Sunday, August 3, 2014

Maque Choux Corn, Tomato, Pepper Medley with Okra and Andouille

A maque choux (pronounced mok shu)  is a S. Louisiana Cajun dish that honors two cultures, Acadian French and Native Americans, made with sautéed summer corn, tomatoes, green bell and jalapeño peppers, onion, and garlic and typically finished with a touch of cream and a dash of Tabasco sauce. 

Maque Choux, Okra + Andouille (Lexi Van de Walle)

Grilling Adds A Smokey Flavor to the Ingredients (Lexi Van de Walle) 

Jalapenos Add Some Kick to a Maque Choux ( Lexi Van de Walle)
Grilling the vegetables first gives them a smoky flavor (and keeps the okra from becoming slimy)  -- grill long enough for grill marks before adding them to the saute pan. 

A link of grilled andouille sausage on top of the maque choux provides for a full and spicy meal.  No Tabasco (or cream) required. 

Note: If you're not using spicy sausage, then add 2-3 drops of Tabasco sauce, a Louisiana favorite).

Grilled Veggies Diced and Sauteed  ( Lexi Van de Walle)
Sauteed Maque Choux with Okra and Sausage (Lexi Van de Walle)


Cajun Corn Maque Choux with Grilled Okra and Andouille 

Olive oil
1 pound of Okra
2-3 ears of corn, husked
1 medium tomato
1 green pepper
1/2 yellow onion
1/4-1/2 of a jalapeño pepper
1 andouille or Italian (hot) sausage OR 2-3 drops of Tabasco hot sauce

Preheat an outdoor grill or stove top grill pan. Wash and dry the okra, corn, tomato, green bell and jalapeño peppers, and brush lightly with olive oil.  Over a high heat, grill the vegetables until there are black char marks and as they are ready, pull them off the grill one at a time and set aside on a plate. Grill the andouille sausage until it is cooked through. Dice half an onion and set aside.

When all the vegetables are cooked, slice the okra into 1/2 inch wide pieces, remove the kernels from the corn, dice the tomato, green pepper and jalapeño. Slice the andouille into 1/4 inch circles.

In a sauté pan over medium-high heat, add 2-3 Tablespoons of olive oil and sauté the onion and peppers until soft. Then add the diced tomato and okra, stirring until all the veggies are cooked through. At the end, add the andouille sausage pieces and gently stir to incorporate them into the vegetable medley. If you're not using a spicy sausage, stir in 2-3 drops of Tabasco Sauce. Serve. 

Maque Choux with Okra and Andouille Sausage (Lexi Van de Walle)

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