A search of the word “maque choux” brings about no literal definition, although the flavors of this dish translate for me as, “Summer Divinity.” This particular recipe originated in the July, 2010, edition of Southern Living, and since tearing it out three years ago I have worn out the page cooking from it. Summer in the South, albeit hot as.. hmmmm…. well, you know, is a delightful time, bursting with the flavors of the earth. My grandfather was a truck farmer, and any time I can purchase from one of these precious souls of the South, I do it. When the produce hails from Baldwin County, Alabama, all the better. The corn is as sweet as sugar, the tomatoes full of flavor and just the right amount of acid to steam the palate with joy, and fresh okra, bursting with flavor is the base of Maque Choux. It is a traditional dish from southern Louisiana, and maybe I love it so much because so many of my favorite people live there as well. Besides involving a good bit of chopping, it’s super easy. Close your eyes while eating Maque Choux and you will surely hope that summer never ends. Don’t try this with hot-house tomatoes and frozen corn. Just hold tight until the season rolls around again, and you will want to eat it every day to make up for lost time.
Serves: (supposedly) 8
Prep Time: 30 minutes
- 1/2 pound link sausage (I use Conecuh) – Alternatively, ham, shrimp, etc.
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 3 cups fresh corn kernels
- 1 cup sliced fresh okra
- 1 cup peeled and diced tomato (original recipe calls for seeded, but that’s a waste of flavor to me. Whatever floats your boat here…)
- salt and pepper to taste
Saute sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and saute 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often 10 minutes. Season with salt and pepper to taste.