Here's a great cold weather receipe from our Cajun and Creole cousins.
Not only does it taste great and warm the soul but it also contains the ideal mix of protein, vegetables and starches.
Maque Choux (receipe from Southern Living Magazine July 2010)
The name is purported to be the French Acadian (Cajun) pronunciation for the name Native Americans gave the dish.
Start with a large iron skillet and melt a small amount of bacon grease.
As an entree' start by browning 1/2 lb. spicy sausage, shrimp or white fish.
Add 1/2 cu sweet onion, 1/2 cu green pepper, 2 cloves garlic
Cook until meat or fish are browned and onions are translucent.
Add 3cu fresh corn, 1cu sliced okra, 1cu peeled diced tomatoe.
Add a pinch of sea salt and about 1/2tsp ground black pepper.
To use it as a side dish just leave out the sausage or seafood.
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