CULLINARY THRILL SEEKING: Amuny’s bounty — and shedding light on Maque Choux

Published 11:26 pm Tuesday, September 22, 2015

I went to a meeting where there was going to be Amuny’s sandiwiches, one of my favorite things about Port Arthur. I knew they would be there because I was bringing them to the meeting.

My husband could not attend because he was going to a program elsewhere and had voiced regret he would not be eating those sandwiches.

As I sat down to my plate at my event, he sent me a text, reading “Guess what I’m eating?”

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He then sent a photo of a big platter of Amuny’s sandwiches that he was enjoying across town.

Maque choux query for readers

I was concentrating on just-right pistolettes at The Neches River Wheelhouse when Charlene Fortenberry introduced herself and we started talking about maque choux.

I’m a big fan of this corn blend and I don’t know why it’s not a part of my life much more often. Fortenberry, who has ties to the old Farm Royale restaurant, suggested I put this topic out to readers as a “curiosity that some of your Cajun-bred readers may be able to shed light on.”

Heres’ what she says: “I grew up eating my mom’s maque choux, as I’m sure you did, too. I saw it on the Wheelhouse menu; first time I had ever seen it at a restaurant around here. My two friends had never heard of it (they’re not French, bless their hearts, haha) but one of them ordered it and so did I. It was delicious of course, but it had cream in it. Well cream makes everything better, but I had never had it like that before. After discussing it with family and friends, the consensus was that no one else had tasted it like that. So, is that a regional thing or was the chef being creative? This isn’t an earth shattering topic, but maybe you can make it into something interesting. Still loving your column

— Charlene. 

I’m already interested. So here’s my story. When I went to ask my mom about my beloved creamy corn dish, she said she recalled maque choux in Louisiana as being not creamy, but what I was eating was creamed corn in the “northern” style of my grandfather. Somewhere along the way I -was eating what Louisiana relatives combined: creamy corn, seasoning, onions and peppers. I love it, whatever it is called.

Now, readers, please let Ms. Fortenberry and me know your experiences with maque choux, by writing

We’ll be waiting to hear from you!