Louisiana Maque Choux

Being married to a man from Southern Louisiana is an ongoing lesson in food and history. Tonight's dinner, Maque Choux, reminds me of the very first things I learned about the lives of Acadian descendants in Louisiana: 1. An "x" on the end of a last name is silent (Boudreaux, Malveaux, Thibodaux, etc). 2. The difference between Cajun and Creole cooking (Cajun = one pot/bayou, Creole = lots of pots/NOLA). 

The story of the Acadians in South Louisiana is a fascinating one. One that I'm quite proud to have married into. If you want read more about it click here.

Maque Choux, takes the Acadian's traditional food base (the "holy trinity" of onion, celery, bell pepper) and combines it with the Native American influence of corn. It is often topped with a local protein: chicken, shrimp or crawfish. It's a perfect midsummer dinner!