In southern Louisiana, where it was developed by Acadians, based on a Native American dish, maque choux (pronounced “mock shoe”) is so taken for granted that few people even think of it as a regional specialty. Unlike jambalaya and boudin, it has little cultural cachet, but it is a common presence on cafe meat and three menus, as well as in kitchens where home cooking prevails. Corn, peppers, and tomatoes are combined with onion and garlic and braised with plenty of fatback or bacon grease, then simmered with just enough chicken stock to keep them moist. While maque choux is a good side dish for almost any meal, it can become a meal itself if shrimp, chicken, sausage, or crawfish are added.