Maque choux

It contains corn, green bell pepper, onion, and sometimes garlic, celery, okra, and tomato.

Historically bacon grease was used for the braising stage, although various combinations of oil, butter, or cream may be substituted.

The vegetables are then left to simmer until they reach a tender consistency, with chicken stock or water added as necessary.

Some cooks include hot sauce and a bit of sugar for greater complexity.

Maque choux is usually served as an accompaniment; however, it can also act as a base for a main meal and use local ingredients such as bite-sized portions of chicken or crawfish.