Maque choux

Maque choux /ˈmɑːkʃuː/ is a traditional dish of Louisiana. It is thought to be an amalgam of Creole and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.

It contains

sugar

for greater complexity.

Maque choux is usually served as an accompaniment; however, it can also act as a base for a main meal and use local ingredients such as bite-sized portions of

crawfish. Shrimp

is often added in the later stages of cooking as well.

References

DeMers, John. The Food of New Orleans. 1997 Perplus Editions (HK) Limited: Boston. p. 76
The Junior League of New Orleans. The Plantation Cookbook. 1972. Trice Publishing: New Orleans. p. 131
Folse, John D. The Encyclopedia of Cajun & Creole Cuisine. 2004. Chef John Folse & Company Publishing: Gonzales, LA. pp. 319, 359.

v t e Cajun cuisine
Ingredients	Andouille Crawfish Filé Holy trinity Louisiana Hot Sauce Rice Roux Steen's syrup Tasso ham Tabasco sauce Trappey's Hot Sauce
Methods	Baking Blackening Brochette Deep frying Fricassée Grilling Seafood boil Smoked meat Smothering
Dishes	Boudin Chaudin Couche Couche Cracklins Crawfish pie Dirty rice Cochon de Lait Étouffée Gumbo Gumbo des Herbes Hog's Head Cheese Jambalaya Maque choux Pecan praline Pistolette Red beans and rice Rice and gravy Sauce Piquante Shrimp creole Stuffed Mirliton Turducken
Chefs	John Besh Tony Chachere John Folse Emeril Lagasse Kay Prudhomme Paul Prudhomme Justin Wilson
See also	Cuisine of New Orleans
Category: Cajun cuisine