Fou Maque Choux [RECIPE]

Moroccan Pork Loin with Blackberry Glaze and Fou Maque Choux

Fou Maque Choux is our spin on a Cajun classic. Blending some of our favorite flavors, it is a quick and filling side that pairs nicely with dishes like our Moroccan Pork Loin with Blackberry Glaze. (Photo by Jathan Fink, Jadeworks Entertainment)

Having traveled about the United States as much as we have, we tend to pick up culinary traditions all around the country. Maque Choux is a traditional side dish served throughout Louisiana. We first learned about it when we took a class at the New Orleans School of Cooking a few years back, although that recipe called for tomatoes. I’ve cut them out here, however, which is why I’m calling this version Fou Maque Choux (fou is Cajun for “crazy”). In its place I’ve  added a touch of Tex-Mex flavor by adding the black beans and Mexican oregano. The ingredients blend together beautifully and make for one yummy new riff on a Cajun classic. Enjoy!

PREP: 10 minutes
COOK: 15 minutes


  • 2 tablespoons extra-virgin olive oil
  • 1 red bell pepper, seeded and diced
  • 1/2 large or 1 medium yellow onion, diced
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kernel corn, drained and rinsed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano (I recommend using the Mexican variety in this recipe, as it adds a little more zing to the flavor)


  1. Heat oil in a large Dutch oven over medium heat; add bell pepper, onion, a pinch of salt and pepper and stir often, cooking about 7 minutes or until onions are translucent and peppers are softened.
  2. Add garlic and stir, cooking for 1 minute more. Add beans, corn, red pepper flakes, and oregano and stir, scraping any browned bits off the bottom of the pot. If necessary, add a little water to help loosen up everything up. Cook about 7 or 8 more minutes, stirring often; serve.

TIP: Although this makes a great side dish, it’s also great served alone as a dip with your favorite corn chips. You can also add cooked shrimp, diced chicken, tasso ham or sliced andouille sausage to make this a complete meal.

YIELDS: 4 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

2 Responses to Fou Maque Choux [RECIPE]

  1. Jathan Fink says:

    Reblogged this on Jadeworks Entertainment and commented:

    Looking for a simple but hearty side dish that pairs nicely with practically any meat entree? Try our Fou Maque Choux, a new spin on a Cajun classic.

  2. Pingback: Moroccan Pork Loin with Blackberry Glaze [RECIPE] | Jathan & Heather

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