Sweet Corn Maque Choux

Sweet Corn Maque Choux

My husband and I were introduced to Maque Choux while we were living in Washington, living the student life. For some reason we had a Martha Stewart magazine coming to our house for a few months, even though we never ordered one. It was kind of fun to look through the magazine and see all the pretty pictures. We came across this awesome picture of Maque Choux. We thought what in the world is Maque Choux. I looked it up and Maque Choux is a traditional dish from Southern Louisiana. It is usually served as a compliment or side. A lot of the time people will just serve it as a main dish because of the meat that can be added to it. I have served it as both.

The first time we made it we followed the Martha Stewart recipe to a tee. Since then my husband and I have made it our own recipe by experimenting with other things. It’s a really great dish and I love to serve it in the summer time. A great Cajun flavor you can add to your family menu.

2 T of butter

1 1/2 cups of shrimp, tails off

1 cup of sliced sausage links

1/2 tsp of garlic salt

1 tsp of Creole seasoning

Cook the sausage and shrimp on medium heat until completely cooked.


In another frying pan add

1 T butter

1/2 onion, diced

1/4 small hot pepper, sliced

1 cup of cooked zucchini

3 cups of frozen corn

Brink to a boil to cook out some of the liquid.


1/4 cup of milk and bring to a boil again for about 5-7 minutes. Add cooked sausage and shrimp and serve hot.