Maque Choux

I recently went to Bistro Alex in Houston’s City Centre. GREAT flavors, WONDERFUL atmosphere. Rather unforgiving on the pocket book. So here I am trying to recreate my dish. Oh and FYI: Maque Choux (pronounced “mock shoe”), is a cajun take on succotash.

INGREDIENTS: (serves ~3-4)

  • ~3 cups corn
  • 1 small onion, diced finely
  • 1/2 large green bell pepper. diced finely
  • 1 cup okra, sliced
  • 1/2 cup tomato, diced finely
  • 2 slices of bacon, diced
  • ~1/3 cup of heavy cream
  • 1 tsp thyme
  • 1.5 tbs parsley
  • 1 tsp cajon seasoning

INSTRUCTIONS:

  1. In a large skillet, fry up bacon over medium high heat to render the fat. Remove bacon and set aside.
  2. In remaining drippings, saute onions until soft ~3-5min. Salt
  3. Add bell pepper and continue to saute ~3 min.
  4. Add tomatoes and let most of the moisture absorb. Season with thyme/parsley/cajun spices and mix.
  5. Add okra and bacon and mix. Continue to saute until okra just cooked through (it’ll get more slimy as it gets soggier). ~3 min.
  6. Pour in cream and mix until entire dish begins to thicken.
  7. Remove and plate.

Serve under blackened/pan seared fish or shrimp.

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