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Andrew Guidroz II

      Corn Maque Choux


When the Acadians came to Louisiana, corn was not a staple of their diet. The local Indians here introduced them to corn. Since then, cornbread, cush cush, corn in crawfish boils, and maque choux have found a home. Maque choux (pronounced mak shoo) is said to be an Indian word.


Corn to be boiled with crawfish

Ingredient List

12 ears of sweet corn

1 onion

1 bell pepper

2 tomatoes

1 stick of butter

1 tablespoon of salt

black pepper to taste

cayenne pepper to taste

Chop the onions and bellpepper finely. Cut corn off the cob keeping the juice. Saute onion, bellpepper, and tomato in butter until onions look almost clear. Add corn and cook for about 10 minutes. Add black pepper and cayenne pepper. Cook until tender (should be about 15-20 minutes). Adding milk can help make it tender.


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