Corn Maque Choux

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

8 slices bacon
1 LB andouille (or any smoked) sausage (sliced)
2 LG onion (chopped fine)
1 MED bell pepper (chopped fine)
4-8 cloves garlic (minced)
1 C fresh or canned crushed tomatoes
1 C milk or light cream
2 cubes chicken bullion
2 TBS flour
¼ TSP black pepper
1½ TSP salt
2 TSP sugar
¼ TSP cayenne
2 bay leaves
1 TSP dried basil leaves
1 TSP Worcestershire
¼ TSP Tabasco
8 C corn (fresh, or ~40 OZ/weight frozen)

In a heavy 4-6 QT pot cook the bacon, then set aside and reserve 3 TBS drippings or use olive oil. Brown off the sausage, then set aside. Sauté the onions, garlic and bell pepper until soft. Return the bacon and sausage to the pan. Add the tomatoes, milk, bouillon, flour and seasonings, cover the pot and simmer on low 30 minutes, stirring frequently, until all vegetables are soft and flavors are blended.  Add the corn, cover the pot and simmer on low until tender, stirring frequently (15 or 20 minutes if frozen corn is used).  Add water or chicken stock if it gets too dry.

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