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About the Dish

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Field Peas

    Field Peas

  • Garlic


  • Thyme


  • Celery


  • Onion


  • Corn


  • Tomato


  • Spice Blend

    Spice Blend

  • Sweet Peppers

    Sweet Peppers

  • Green Onion

    Green Onion

  • Baguette



Heat oven to 350° F. Prepare your mise en place: Rinse field peas. Halve onion, reserve one half for another use. Peel garlic. Pick thyme leaves, saving stems separately.Dice red pepper. Roughly chop tomatoes. Thinly slice green onions. Cut or break celery into 2 to 3 pieces.
Pour 3 cups water into a medium saucepan and add bouillon cube, field peas, garlic, thyme stems, celery, and one onion half. Bring to a boil, then reduce heat to low and simmer until peas are tender, about 10 to 15 minutes. Drain peas and remove onion, celery, thyme stem and garlic. Set aside.
While peas are cooking, shuck husk from corn. Remove any silky threads still attached to corn. Slice off the end of the cob to make a flat end. Set cob on its flat end on a plate. Using a sharp knife, cut down around the entire cob, removing the tips of the kernels, letting the kernels fall to the plate. Turn the knife so the flat edge is against the cob and scrape down against the cob removing the liquid (“milk”). Set aside and discard the cob.
Heat a large saute pan over medium heat. When hot, add 1 teaspoon olive oil and the corn and its milk. Cook 1-2 minutes. Stir in tomatoes and Cajun seasoning. Cook 2 minutes. Stir in sweet pepper and green onion. Reduce heat to low, cover, and cook 5 minutes, until corn has begun to soften. Meanwhile, put bread in oven to heat.
Add drained peas and thyme to corn mixture. Stir well to mix. Cook 2 to 3 minutes more, until peas are heated through. Divide maque choux between two dinner plates. Remove bread from oven, cut as desired and serve. Enjoy!