On missing out

I have never made a proper maque choux. At least not until tonight. Overburdened with vegetables and sick, so sick, of stir-fries, we gave it a shot. It was stunning. Here’s how I made it, but if you go out and buy the ingredients listed herein in order to make this you will be commiting Cajun treason, just sayin’. Use what you have in the house, cook it slow, and let the tomatoes and flour cook down to a rich, saucy stew. Awesome.

Maque Choux

4 ribs celery

2 medium onions

4 sweet peppers

kernels from 6-8 ears of corn

6-8 large tomatoes

4 summer squash (we used some zucchini and some yellows)

1.5 sticks of butter

2 Tablespoons of flour

Melt butter in very large stockpot, then add remaining ingredients except flour. Bring to boil, then simmer for 30 minutes. Add cajun seasoning, salt and pepper to taste. After 30 mins, pull 1 cup liquid from pot and whisk in flour. Add mixture to pot and cook for 10 more minutes. Serve on rice, or not, but always with Tabasco or other good hot sauce.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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