Cajun Corn Soup (Maque Choux)

Maque Choux is a traditional cajun dish that gets its origins from Native Americans!

This soup is best made with fresh off the cob corn, but... you can definitely use frozen or canned. This is great on a cold rainy day in November or a toasty warm day in July!

The flavors of the ham and sausage mixed with the sweetness of corn create a dosey doe in your mouth! Serve topped with green onions and a little creme fresh, and a side of garlic bread!



1/4 Cup Olive oil
1/2 cup celery
1/2 cup onion (diced)
1/2 cup red bell pepper (diced)
1 lb Conecuh thin smoked sausage, cut into small chunks
1 ham steak cubed
1/2 cup butter
1/2 cup bacon fat (or vegetable oil)
1 cup AP flour
1 can cream style corn
2 tbsp Badia Complete Seasoning
1-2 tsp Tony Chachere's (Cajun Seasoning)
1 can whole tomatoes
8 cups vegetable broth
Salt and pepper to taste

How to do it

In a preheated iron skillet, add the olive oil and saute trinity (Onions, BP, celery), when veggies are tender and fragrant, add smoked sausage Saute sausage until ends start to curl. Remove from skillet and pour into stock pot (not on heat). Saute ham until lightly browned, add to stock pot. In the same skillet, add the butter and bacon fat, and melt completely. Add the flour, stir constantly until flour is dissolved and base has become light brown and thick. Add the corn to the roux and combine fully. Add to stock pot. Crush tomatoes (with your hand into the stock pot. Add all the broth to stock pot and bring to a boil. Once it has boiled, lower the heat and cover. Simmer for 1-2 hours, stirring occasionally. Serve topped with Creme Fresh and green onions with a side of garlic bread!

Bon Appetit!