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.