Maque choux

Maque choux is a traditional Louisiana dish that reflects a blend of Creole and Native American cooking, with a name likely derived through French from a Native American term. It is a braise of corn, green bell pepper and onion, often with garlic, celery, okra or tomato, historically cooked in bacon grease and simmered in chicken stock or water until tender. It is usually served as a side dish, though it can also form the base of a main dish with chicken, crawfish or shrimp added. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/