Angies Mock Shoe (MAQUE CHOUX)


Angies Mock Shoe (MAQUE CHOUX)

Course: Side Dish
Cuisine: Cajun
Keyword: Angie’s Mock Shoe (Macque Choux)
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  • 2 medium red bell peppers halved lengthwise
  • 2 cans whole kernel corn
  • 2 tablespoons butter or margarine divided
  • 2 tablespoons vegetable oil
  • 1 small onion finely chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon Tabasco
  • 1/2 cup chicken broth
  • 1/3 cup heavy cream
  • 1 egg lightly beaten


  • Steam pepper halves about 8 minutes.
  • Drain corn and set aside.
  • In a medium skillet, heat 1 tablespoon butter with 2 tablespoons oil. Add corn, onion, sugar and Tabasco. Cook until corn is almost tender and starts to form a crust on bottom of pan.
  • Gradually stir in broth, scraping up bits on bottom of pan.
  • Stir in remaining 1 tablespoon butter and cream.
  • Cook 5 minutes longer or until almost all liquid evaporates; stir frequently.
  • Remove skillet from heat.
  • Add egg; stir 1 minute or until egg is cooked.
  • Serve in red pepper halves.


Cajun Cookbook
Looking for something new and exciting to serve the family?  Try our Angie’s Mock Shoe recipe and others like it in our Louisiana Hometown Cookbook!