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Commander's Maque Choux

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Not generally known outside Louisiana, maque choux is a sublime Cajun concoction, the popularity of which was revived some years ago at Commander's Palace restaurant in New Orleans. The dish is ideal with roasted or grilled meats and poultry, but when the vegetables are enhanced with shrimp, crawfish tails, or chopped cured ham, it can easily be served as an unusual and delicious main course."

List of Ingredients

â—¦ ½ pound bacon, cut into small pieces
â—¦ 1 medium onion, finely chopped
â—¦ 1 small green bell pepper, seeded and finely chopped
â—¦ 4 cloves garlic, minced
â—¦ 1 small hot chile pepper, seeded and minced
â—¦ ¼ pound small, firm, fresh okra (stems removed), cut into rounds
â—¦ 8 ears fresh corn, husks and silks removed, kernels cut from the cobs, and milk scraped from the cobs and reserved
â—¦ ¼ cup water
â—¦ Salt and freshly ground black pepper to taste
â—¦ 4 scallions (part of green tops included), chopped
â—¦ 1 tablespoon butter


Recipe

In a large, heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and reserve. Add the onion, bell pepper, garlic, and chile pepper to the skillet and fry, stirring, for about 3 minutes. Add the okra, the corn plus its milk, the water, and salt and pepper, reduce the heat to low, cover, and simmer, stirring once or twice, till the vegetables are tender, 10 to 15 minutes.

Transfer the vegetables to a serving dish, stir in the scallions and butter, and garnish the top with the bacon.

Makes 6 to 8 servings