This classic Louisiana dish has a long history.
This maque choux comes together in minutes after you snag all of the ingredients prepped and ready to go.
When made in thesummerwith fresh-picked ingredients, this dish will become a new family favorite.
Credit: Johnny Autry; Prop and Food Styling: Charlotte L. Autry
1cupheavy cream
12teaspooncayenne pepper
12teaspoonblack pepper
Directions
Melt butter in a large skillet over medium-high.
Cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
Add corn, okra, bell pepper, onion, thyme, salt, and garlic.
Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
Add cream and cayenne; bring mixture to a boil over medium-high.
Reduce heat to medium.
Simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes.
Stir in black pepper.
Divide among 4 bowls.
