trinity

corn maque choix on twothirtyate.com

This is my favorite side dish at my favorite New Orleans restaurant. This fine establishment is the type of place where it’s crowded, the plates don’t match, and the owner likes to run amok (usually drunk) and pour free shots for people while dancing to the music of a bluegrass band that has appeared out of nowhere. This has actually happened to us. What’s not to like?

When you eat a Jacque-imo’s you have several side choices and can only pick two. Just. Two. It seems like it would be easy to pick, but it’s not because everything there is good, I promise. Somehow their corn maque choix (pronounced “mock choo”) became my favorite (my second favorite, by the way, is the mashed sweet potatoes). I probably ordered it because of the funny name, but either way I miss not getting to indulge in it anymore.

corn maque choix on twothirtyate.com

So this is my take on the New Orleans dish. As with all classic New Orleans cuisine, it’s based off of trinity, which is the combination of onion, celery and bell pepper. Not to be confused with mirepoix (the same combo, but with carrots instead of bell pepper), trinity is in most good New Orleans cuisine. If you’re afraid of a little heat then leave our the jalapeno, but stick with the Cajun seasoning. I prefer some Tony Chachere seasoning myself because it’s a pantry staple for most New Orleanians but whatever you can find will do. Jacque-imo’s is better than mine, but this will just have to do in the meantime.

corn maque choix
printer-friendly version
makes 4 servings

ingredients:
2 tablespoons butter
2 ribs celery, diced
1 small onion, diced
1 red bell pepper, diced
1 jalapeno, finely diced
2 cloves garlic, minced
1 16-ounce bag frozen corn
1 teaspoon Cajun seasoning
1/8 teaspoon ground black pepper
5 tablespoons heavy cream

directions:
Melt butter in a large skillet over medium heat. Add the celery, onion, bell pepper (trinity), jalapeno and garlic and saute for 4-5 minutes until softened. Meanwhile, rinse the corn under warm water to take the frost out and add it to the skillet with the remaining ingredients. Cook, stirring occasionally, for 5 more minutes. Serve warm.

just like nola

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in meatless monday, random, side dish, vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to trinity

  1. Mom says:

    Where did you get this recipe? According to 2 Cajun cookbooks I have there’s no celery used but they do add chopped tomatoes. And it’s pronounced “mock shoo”. Just sayin. 🙂

    • Jessica says:

      Alex dislikes tomatoes. I like celery and according to the internet celery is a possible added ingredient. You’re right on the pronunciation.

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