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Started By
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"Maque Choux"
Posted on 8/4/22 at 5:30 am
Posted on 8/4/22 at 5:30 am
I have a friend who isn't from here and she just discovered this recipe called maque choux. I grew up in a large Cajun family in Houma and I never heard of this, nor have I at any time since living in NOLA. Have I just somehow missed this? Is this some Emeril invention? Is this really a Cajun thing or some NYT cooking fantasy? help
13
Posted on 8/4/22 at 5:32 am to NOLAGurl
We cook it for one of our tailgates every season. Good stuff.
Posted on 8/4/22 at 5:33 am to NOLAGurl
quote:
I grew up in a large Cajun family
quote:
I never heard of this,
I find these two statements very hard to believe.
Maque Choux has been a staple in my family since my mother who is 87 was a little girl.
This post was edited on 8/4/22 at 5:33 am
Posted on 8/4/22 at 5:33 am to NOLAGurl
You aren’t from south La if you haven’t heard of this before.
Posted on 8/4/22 at 5:34 am to Polycarp
Maybe my mawmaw just hated corn.
Come to think of it, I never saw her serve it
Come to think of it, I never saw her serve it
Posted on 8/4/22 at 5:42 am to Polycarp
quote:
You aren’t from south La if you haven’t heard of this before
No shite. My family isn’t Cajun and even I had this once in a while growing up.
Posted on 8/4/22 at 5:45 am to NOLAGurl
My mother and grandmother would make it every year when the fresh corn became available. Good stuff! I've made it with frozen corn and, while quite tasty, it's not as good as they made it.
Posted on 8/4/22 at 5:47 am to NOLAGurl
If you decide to make it, make sure you use fresh corn and scrape the “milk” out of each ear.
Posted on 8/4/22 at 5:49 am to NOLAGurl
Seen it around Lafayette mostly. Definitely an real Cajun item and not some fake cajun chef concoction.
Posted on 8/4/22 at 5:49 am to NOLAGurl
quote:
Have I just somehow missed this? Is this some Emeril invention? Is this really a Cajun thing or some NYT cooking fantasy?
I think it's a cajun French spin on an Indian (feather) dish. And it's been around for ever.
Posted on 8/4/22 at 7:15 am to LSUballs
Great grandmother all the way down to myself cook it quite often. Goes great with rice and gravy.
Posted on 8/4/22 at 7:16 am to LSUballs
quote:
I think it's a cajun French spin on an Indian (feather) dish. And it's been around for ever.
Yeah, it's not unique to Cajuns, though you find it a lot in Cajun culture. Native Americans had a lot of corn, peppers, and onions, so it made sense to put them all together. The Cajuns liked the idea. It's one of those simple "poor man" dishes that packs a lot of flavor and decent nutrients.
Posted on 8/4/22 at 7:18 am to NOLAGurl
my grandpa would never let me have his ziplocks of frozen maque chew corn.
delicacy
delicacy
Posted on 8/4/22 at 7:31 am to SouthEndzoneTiger
quote:Which game and where is your tailgate spot?
We cook it for one of our tailgates every season. Good stuff.
I need to know for research purposes.
Posted on 8/4/22 at 7:42 am to NOLAGurl
Grew up in Avoyelles parish. I had never heard of this dish until coming to Baton Rouge.
Posted on 8/4/22 at 8:27 am to bengaltigersfan
Grew up in Evangeline parish. We had it there.
Posted on 8/4/22 at 8:47 am to StringedInstruments
quote:
scrape the “milk” out of each ear.
What is this?
Posted on 8/4/22 at 10:00 am to SUB
quote:
"milk" ... What is this?
After slicing off the kernels, you scrape the sweet corn juice from the cob. Basically run knife up and down cob to remove the "milk".
The milk or juice has lots of flavor and adds a thickening texture to the maque choux
I use this same technique when making a corn and crab bisque
Posted on 8/4/22 at 10:12 am to NOLAGurl
Definitely in Baton Rouge & NOLA. Some people add tasso and serve as a main course.
Peculiar thing is that the words mean "false cabbage".
Peculiar thing is that the words mean "false cabbage".
Posted on 8/4/22 at 11:41 am to NOLAGurl
My mom made this every holiday dinner Tday and Christmas.
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