Amuny’s bounty and shedding light on Maque Choux
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?”
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 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 I know your experiences with maque choux, by writing email@example.com.
We’ll be waiting to hear from you!