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Maque Choux (pronounced mak shoo) is the Cajun version of succotash, the corn and bean dish that the Northeastern Indians taught the Pilgrims.

Maque Choux

6 strips thick-sliced smoked bacon

1/4 butter or margarine
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped

1 small jalapeno, finely chopped (optional)
2 garlic cloves, finely chopped
4 cups fresh or thawed frozen corn kernels
2 medium tomatoes, peeled, seeded and chopped

1/8 teaspoon cayenne pepper (or to taste)
1 cup chicken broth

1. Cook bacon in a frying pan until crisp; drain on paper towels, crumble and set aside.
2. Discard all but 2 tablespoons bacon fat. Melt butter in bacon fat over medium heat. Add onion, green and jalapeno peppers and garlic and saute for 5 minutes, until onion has softened.
3. Stir in corn, tomatoes and cayenne pepper and cook 5 more minutes, stirring occasionally.
4. Add broth and reduce heat to medium-low. Cover partially and cook until all the liquid is absorbed, about 45 minutes, stirring occasionally. Remove from heat.
5. Stir in crumbled bacon and serve.

Makes 6 to 8 servings.