By Victoria Hart Glavin of Tiny New York Kitchen
Maque choux is a traditional dish of southern Louisiana similar to succotash. It is believed that the name of this dish is a Cajun French translation of the Native American name.
- 1/4 Pound Diced Spicy Smoked Sausage
- 1/2 Cup Chopped Sweet Onion
- 1/2 Cup Chopped Green Bell Pepper
- 3 Minced Garlic Cloves
- 3 Cups Corn Kernels
- 1 Cup Sliced Fresh Okra
- 1 Cup Peeled, Seeded, Diced Tomatoes
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
In a large-size skillet sauté sausage over a medium-high heat for 3 minutes until browned. Add onions, bell pepper, and garlic to sausage in skillet. Sauté for 5 minutes until vegetables are tender. Add corn, okra, and tomatoes to mixture in skillet. Cook, stirring often, for 10 minutes. Season with kosher salt and pepper. Transfer to serving dish and serve warm. Serves 6
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.