Thursday, July 10

Okra and Corn Maque Choux

Okra thrives in the scorching heat of humid summers, making it perfect for Texas.  Originally from Africa, okra is as overtly Southern as sweet tea and Friday night football. Okra figures so prominently in the legacy of Southern cooking that it is difficult for Southerners to imagine summers without it. In fact, high summer in Texas does not kick off until the okra harvest begins. Like tomatoes, okra seeks the sun — and in Texas — we've got plenty of sun!

A lot of people don't like okra, and many others think they won't like okra. If you happen to be one of these individuals, this recipe is for you — plus of course, those of us who know how delicious okra is already! When stewed or cooked with liquid, okra can, indeed, get "slimy." Quick cooking and dry heat, however, let the crisp, clean flavor of fresh okra shine through.

Maque choux (pronounced “mock shoe”) is a non-slimy okra recipe. It is a classic Cajun dish of sautéd vegetables. This fresh and colorful version has spicy sausage, fresh corn, tomatoes and okra that is stir-fried quickly to combat any slime issues. So slap on your best Cajun accent and serve up this dish alongside some Grilled Shrimp or Wild Rice Jambalaya. By the way, I was born in Baton Rouge — I hope you enjoy this dish as much as I do. Get to the market while the okra is fresh from the fields!

This dish is quick and easy to prepare for a busy weeknight meal. 
Use fresh corn, tomatoes and okra in this Maque Choux dish for best results.  
If you don't like spicy food you can easily substitute the hot sausage for a milder version to fit your tastes.
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  • 1/4 pound spicy smoked sausage, diced or sliced (I used Hillshire Farms)
  • 1/2 cup yellow onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels, cut from the cob or frozen corn
  • 1 cup fresh okra, sliced
  • 1 cup tomato, seeded and diced (1/2 lb.)
  • Salt and freshly ground pepper to taste

  • Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. 
  • Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. 
  • Add corn, okra, and tomato; cook, stirring often, 5 to 10 minutes, just until okra is tender but not slimy. 
  • Season with salt and pepper to taste.
  • Serve hot!
Side Notes: I'm sitting here writing about okra and our hot Texas summer as a Hallmark Chanel Christmas movie plays in the background. Crazy, crazy! And I picked up that huge yellow Crate & Barrel bowl from Goodwill for $1.00!! Now that's crazy!

okra, summer, corn, tomatoes, bell pepper, onion, saute, Maque Choux, cajun, recipe, ingredients, chopped, diced, sliced, farm-fresh, garlic


  1. This looks really good! I pinned it!

    1. Thanks Gale for sharing the love! It's as good as it looks! Thanks for stopping by!

  2. I do so love okra! This looks wonderful and very similar to something i made a couple of weeks ago minus the sausage. Thanks for sharing.

    1. Me too! I love boiling it and it's slippery-slimy..... my family is NOT a fan of it cooked this way!