Maque Choux

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Appears in Cook's Country August/September 2013

The secret to this humble Cajun dish was getting the texture of the corn right.

SERVES 4 to 6

TIME 1½ hours

Maque Choux

WHY THIS RECIPE WORKS

This creamy Southern corn dish is usually beefed up with smoky tasso ham, but we opt for a combination of andouille sausage and bacon, which are much easier to come by. Sautéing the aromatics and vegetables—green bell pepper, celery, and on...

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