Maque Choux
From karynb 12 years agoIngredients
- 8 ears corn, husks and silk removed shopping list
- 4 slices bacon, chopped fine shopping list
- 2 tablespoons vegetable oil shopping list
- 5 ounces andouille sausage, halved lengthwise and sliced thin shopping list
- 1 green bell pepper, stemmed, seeded, and chopped shopping list
- 1 onion, chopped shopping list
- 1 celery rib, minced shopping list
- salt and pepper shopping list
- 4 garlic cloves, minced shopping list
- 1 tablespoon tomato paste shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 2 cups water shopping list
- 1 (14.5-ounce) can diced tomatoes, drained with juice reserved shopping list
- 6 scallions, sliced thin shopping list
How to make it
- 1. Cut kernels from 6 ears of corn. Break remaining 2 ears in half and grate over plate on large holes of box grater. Combine cut kernels, grated corn, and any accumulated corn milk in bowl; set aside. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to bowl with corn.
- 2. Add oil to rendered bacon fat in pot and return to medium heat. Add andouille and cook until lightly browned, about 2 minutes. Add bell pepper, onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until vegetables begin to soften and brown, 8 to 10 minutes. Stir in garlic, tomato paste, and cayenne and cook until fragrant, about 30 seconds.
- 3. Stir in corn-bacon mixture, water, and tomatoes and bring to boil, scraping up any browned bits. Reduce heat to low and simmer, stirring often, until liquid has reduced by three-fourths, 25 to 30 minutes. Stir in reserved tomato juice and cook until liquid is reduced by two-thirds and mixture is slightly thickened and creamy, about 10 minutes longer. Off heat, stir in scallions and season with salt and pepper to taste. Serve.
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