Louisiana Maque Choux Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Large, diced | |
| Pepper red | 1 Large, diced | |
| 1 can chopped tomatoes in juice, drained | ||
| 5 cups fresh corn kernels cut from cob | ||
| Salt | 1 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Pinch to 1/4 teaspoon ground red pepper | ||
| 1/4 cup half and half or light cream | ||
| Chopped fresh parsley for garnish | ||
Directions
In 12 inch skillet, heat vegetable oil until hot over medium high heat.
Add diced onion and red pepper; cook, stirring occasionally, until vegetables are tender and well browned, about 15 minutes.
Add drained tomatoes, corn, salt, sugar, and ground red pepper to onion mixture; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
Stir in half and half; heat through.
Garnish with chopped parsley if you like.
Add diced onion and red pepper; cook, stirring occasionally, until vegetables are tender and well browned, about 15 minutes.
Add drained tomatoes, corn, salt, sugar, and ground red pepper to onion mixture; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
Stir in half and half; heat through.
Garnish with chopped parsley if you like.
Chef
