Associated Press Story About Maque Choux Has Cajuns Hot

A recent article by the Associated Press’s Christopher Kimball has made some Cajun cooks hot. Kimball’s story “Secret Ingredient from Summer Corn Blowing Cajun maque choux” includes andouille sausage and poblano chili. Real Cajun cooks say no way. keep it simple

The Advocated took Kimball’s Milk Street cookbook recipe for Cajun maque choux and even gave him the basics.

After cutting off the kernels, use the back of a knife to scrape the corn on the cob, releasing the starchy “milk.” This liquid adds creamy body.” -Christopher Kimball

The lawyer called this move “…maque choux 101”. Cajun cooks do not need to be instructed to use the back of a knife.

But the biggest complaint comes with all of the added ingredients in Kimball’s recipe. Here’s Christopher Kimball’s recipe for Cajun Maque Choux:

Andouille Sausage Maque Choux (recipe by Christopher Kimball)

3 spikes, shells and silk removed
tablespoons of grapeseed oil or another neutral oil
6 ounces andouille sausage, halved lengthwise and cut into ½-inch pieces
2 tablespoons salted butter
1 small yellow onion, finely chopped
1 small red bell pepper, seeded, deseeded and finely chopped
1 poblano chilli, stemmed, seeded and finely chopped
Kosher salt and ground black pepper
2 medium garlic cloves, chopped
1/2 teaspoon dried thyme
1 tablespoon apple cider vinegar
4 spring onions, thinly sliced

From Associated Press

The Advocate interviewed Cajun chef Debra Broussard Taghehchian and said to throw out Kimball’s maque choux.

“This recipe made me scream.” -Debra Broussard Taghehchian to The Advocate

The general consensus is that maque choux is a simple dish and should remain a simple dish with minimal ingredients. And the popular Cajun dish should be presented to the world as it is prepared and served in Louisiana. Don’t mess up anything good.

Broussard Taghehchian told The Advocate she doesn’t know why anyone would do such a thing.

How can something so good go so wrong? I’m not sure why anyone would do that. Trying to make something big out of a very simple dish, I appreciate. -Debra Broussard Taghehchian to The Advocate

Here’s the Associated Press story by Christopher Kimball that’s making some Louisians hot.

The Advocate published Debra Broussard Taghehchian’s recipe and included photos of what a real Cajun maque choux should look like.

You know you’re from Louisiana