AUNT LULA’S MAQUECHOU
(PRONOUNCED “MOCK-SHOE”)
STEWED TOMATOES CORN & MUSHROOMS
8-10 fresh ears of corn or 2 bags of frozen corn
2-3 tsp. of cooking oil
1 large onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1-2 firm fresh tomatoes, chopped
˝ lb.- fresh mushrooms, sliced or 1 8 oz. can
3-4 cloves of garlic or 1-2 tsp. minced
1 tsp. of Soumas Creole Soul Seasoning
Cut corn off the cob…be sure and get the juice too, `shea’! Heat cooking oil in a large Dutch oven pot; add onions, bell peppers, mushrooms, and garlic. Sauté until slightly tender (leave them with plenty of color and texture). Add corn, tomatoes and seasoning, and cook for 30-35 minutes on a low simmer. This is great by itself…or serve over hot rice with a good Creole cornbread. Add some cut up sausage or sauté your favorite seafood for a real traditional treat!
~ Maquechou is a dish derived from African slaves and Natives Indian settlers whom many married and became sharecroppers after the freedom of slavery. Many Indians settled in South Louisiana for the trading of skins and hand-made goods. This dish merges two cultures and heritages of simplicity and a once shared survival in Louisiana Creole history.~
Lula Kennedy (Aunt Lula), my great-aunt, sister of my grandfather, the late Rev. Dr. Murphy W. McCaleb, was born in St. Francisville Louisiana in 1901. She later moved to New York City, where she became a cab driver for many years. Returning home to New Orleans, she aided in the care of her mother (my great-grandmother, Alberta Schaffer-McCaleb) until her death. My son and I lived with Aunt Lula for a short time on Marengo St. when we moved to New Orleans in the mid- 70’s. She was an inspiration to me as well as giving me a place to stay until I got on my feet with a small child. Though she never had any children of her own, she came to the aid of many family members in times of need.
*Last names of Kennedy, Schaffer & McCaleb, came from Irish Plantations in St. Francisville, Louisiana. Also many Native Indians in that area came from the neighboring border of Mississippi. Now I see where Aunt Lula probably got this recipe!
1901--Lula Kennedy -- 1987