What is Maque Choux?

Maque Choux, pronounced false shoe, is a vegetable attachment popular in the southern region of the United States, especially among the inhabitants of South Louisiana. The ingredients usually include corn, onion, green pepper and tomatoes. Some recipes require the addition of garlic and celery. All ingredients are usually steamed until they soften and then add a hot sauce or cayenne pepper to increase the taste of vegetables. This sentence can be traced after French Cajun and can be influenced by Machica, a Spanish term for traditional food of roasted corn food. Other sources quote the French word Cajun Mainrchou, which means a thin child, as a root of the term based on the Maque Choux variant, which is commonly thinned with milk or cream and resembles soup. Another possible origin of the phrase is Moque-Chou, which, when translated from the French language, meaningful false cabbage, suggests that cabbage could have once included in the recipe.

Some food historians attribute the origin of the bowl to combined academic French cuisine, which are now generally referred to as Cajuns and native Americans. When academics emigrated from the eastern Canadian province of New Scotland to Louisiana, the native Americans introduced them to corn. Corn soon became the main ingredient in other local meals and was often included in Langust cooking. It is often assumed that the term Maque Choux was a French interpretation of the Indian word.

The basic recipe of Maque Choux has remained quite stable over the years. Many older versions of the recipe directed the chef to scratch the cores of the corn from the ears and then scratched the Klas again. This method released natural "milk" from the nucleus and ears and added the silk -lasting meal.

Later recipes omitted this instruction and suggested the use of one can of conventional corn and one can of cream cream into the recipe. More versions of recipes for Maque Choux recommend addedThe cream or half into the vegetable mixture to increase its wealth. Lighter recipes often demanded that the butter base was mixed into a bowl just before serving.

To transform Maque Choux to the main meal, some chefs add meat, poultry or seafood. In Louisiana, crawfish or shrimp are popular accessories. Other common accessories include chicken, beef or pork. The remaining Maque Choux vegetable vegetable is often added to corn bread to add texture.