This recipe was discovered in a magazine several years ago when our garden produced an abundance of okra. The family liked it so well that it has become a traditional side dish. The word Maque Choux comes from Cajun cuisine meaning corn with other vegetables, but Nana uses it more as an okra dish with other vegetables.
- 2 cups fresh okra, sliced
- ½ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- ½ pound smoked sausage, diced
- 1 cup fresh or frozen corn
- 2-3 tablespoons basil pesto
- 2 teaspoons sugar
- ½ teaspoon black pepper
- salt to taste
- Preheat oven to be 400 degrees Fahrenheit.
- Place okra on a cookie sheet then put in preheated oven for 6-7 minutes. This will keep okra from becoming slimy.
- Sauté onions and bell pepper in oil and butter in a cast iron skillet until translucent. Add garlic and sauté another minute. Remove from heat and set aside.
- Add sausage and brown 3-4 minutes. Add all ingredients to the skillet including onion and pepper mixture and cook about 10 minutes stirring until flavors blend.
- If more of sauce is preferred, add a cup of chicken broth.