Black-Eyed Pea Maque Choux

  • Yield 12 servings

A black-eyed pea and corn relish that tastes great at room temperature or chilled. Also perfect for tailgating.


1 cup chopped onion
2 tablespoons chopped garlic
2 tablespoons peanut oil
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 cups frozen Shoe Peg corn, thawed
2 cups frozen black-eyes peas, thawed
1 cup chopped seeded tomato
Salt and pepper to taste


  1. Saute the onion and garlic in the peanut oil in a saucepan until the onion is tender. Stir in the bell peppers, corn and black-eyed peas. Cook for 3 minutes, stirring frequently.
  2. Add the tomato, salt and pepper and mix well. Cook for 1 minute longer or until heated through, stirring frequently. Spoon into a serving bowl.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc., River Road Recipes IV: Warm Welcomes, Entertaining Menus from Our Homes to Yours (the Junior League of Baton Rouge, Inc., 2004)



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