Side Dish: United States – Cajun and Creole Louisiana – Maque Choux

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 slices bacon, chopped (approx. 4 oz / 115 g)
- 8 oz (225 g) andouille sausage, sliced 1/4-inch thick (optional; substitute smoked kielbasa or omit)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, diced (approx. 1 cup / 150 g)
- 1 medium green bell pepper, diced (approx. 6 oz / 170 g)
- 1 medium red bell pepper, diced (approx. 6 oz / 170 g)
- 2 medium tomatoes, seeded and diced (approx. 10 oz / 285 g) — or 1 cup (240 ml) canned diced tomatoes, drained
- 5 cups (about 825 g) fresh or frozen corn kernels (if using frozen, thaw)
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 cup (120 ml) low-sodium chicken stock (or seafood stock if using shrimp/crawfish)
- 1/4 cup (60 ml) heavy cream (optional, for a richer finish)
- 1 tsp (2 g) smoked paprika
- 1/4–1/2 tsp (0.5–1 g) cayenne pepper, adjust to taste
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 tsp (4 g) granulated sugar (optional, to balance tomato acidity)
- 1 to 1 1/2 tsp (6–9 g) kosher salt, to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 oz (225 g) peeled small shrimp or cooked crawfish tails (optional; add if making seafood variation)
- 3 green onions (scallions), thinly sliced (approx. 3 oz / 85 g)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

Short Description:
A rustic Cajun-style corn stew of sweet corn, bell peppers, onions, and tomatoes sautéed in bacon fat with smoky sausage and bright spices; optionally finished with shrimp or crawfish for a seafood note. Rich, slightly spicy, and traditional as a Southern side dish.

Regional Notes:
This Louisiana Cajun version uses rendered bacon fat and/or andouille sausage and a touch of cayenne for heat, reflecting local smoked pork and spice traditions. Optional shrimp or crawfish can be folded in near the end to reflect Louisiana's seafood influence, distinguishing it from plain Midwestern succotash-style preparations.

1. Heat a large heavy skillet or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate; reserve the fat in the pan.
2. If using andouille sausage, add sliced sausage to the hot bacon fat and sear until browned, 3–4 minutes per side. Transfer sausage to the plate with bacon and leave the browned bits in the pan.
3. Add the vegetable oil and butter to the pan with the reserved fat and bring to medium heat. Add the diced onion, green and red bell peppers. Sauté, stirring occasionally, until softened and beginning to color, about 6–8 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the corn kernels and diced tomatoes. Cook, stirring, 2–3 minutes to combine.
5. Sprinkle in the smoked paprika, cayenne pepper, thyme, bay leaf, sugar (if using), salt, and black pepper. Pour in the chicken stock, scraping any browned bits from the pan. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered until the corn is tender and flavors meld, about 8–10 minutes.
6. If using shrimp or crawfish tails, stir them in during the last 3–4 minutes of cooking so they heat through and just become opaque (do not overcook). If adding cream, stir it in off heat or with 1–2 minutes remaining, warming gently until incorporated.
7. Remove the bay leaf. Fold the reserved crispy bacon and seared andouille (if used) back into the pan. Taste and adjust seasoning with more salt, pepper, or cayenne if desired.
8. Stir in the sliced green onions and chopped parsley. Serve hot as a side dish alongside grilled or roasted meats, over rice, or as part of a seafood plate.