Maque Choux

Craig's Maque Choux

My own creation and interpretation of this hearty Cajun side dish.  It can also be topped with chicken or shrimp to make it an entree. This recipe feeds eight ! And it barely fits in a large 15" skillet, so you may want to halve this recipe.


  • 8 slices of cooked bacon crumbled
  • 2 tablespoons of olive oil, vegetable oil, or unsalted butter (or the bacon grease from above)
  • 4 cups of shoepeg corn (about 6 ears) frozen or fresh
  • ½  cup red and green bell pepper, finely chopped
  • 1 large tomato, chopped
  • 3 cloves of garlic, finely chopped
  • 1 large onion, diced (about 1 cup)
  • ¼ cup cooked andouille sausage and/or tasso ham, diced
  • ½ cup heavy cream
  • Salt, pepper, and/or cayenne pepper (carefully) to taste


  1. In a large skillet heat the oil on medium-high heat.
  2. Add the corn, onion, bell pepper, tomato, and garlic to the oil
  3. Stir to prevent sticking and cook until the onion is clear and until the corn is soft and lightly browned (about 10 mins.)
  4. Stir in the cream and the sausage/ham
  5. Season to taste (with salt, pepper, and/or cayenne)
  6. Simmer until thickened to desired consistency (2 to up to 20 minutes)
  7. Serve hot, topped with crumbled bacon