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Message
Corn Maque Choux (with pics)
Posted on 11/27/13 at 7:45 pm
Posted on 11/27/13 at 7:45 pm
::: BUMP- 'tis the season :::
This is very similar to Prejean's recipe, so not taking credit. However, some of the ingredients and portions I have changed to our liking. I expect to hear flack about the sweet frozen corn, but it's easy and the final product is delicious.
Ingredients
1 cup diced cooked boudin or andouille sausage
1 stick butter
1/2 cup minced white onion
1/2 cup diced bell pepper
2 tablespoons fresh minced garlic
20 oz. sweet frozen corn
1 large jalapeno minced
1 Roma tomato diced
1 tablespoon sugar
1 teaspoon salt
2 tablespoon Old Bay seasoning
1/2 teaspoon black pepper
1/3 cup Worcestershire sauce
1/2 cup whipping cream
In a saucepan, melt butter on low fire. Add the onion, bell pepper, and garlic; saute until onions are clear. Stir often.
Add whole-kernel corn, and stir well. Cook corn until tender.
Add jalapeno, tomato, sugar, salt, pepper, Old Bay and Worcestershire; and stir and simmer for 2 minutes.
Add whipping cream; stir and simmer for 2 additional minutes.
Boil it down until it looks about like this. The cream will eventually thicken so don't worry about it being too soupy if you stop here.
Remove it from the heat and pour about 20-25% of the mixture into a blender and puree.
Add back into the pot and stir, the corn should still be pretty hot at this point. Add in the cooked boudin/sausage and stir all together. Place into tupperware container overnight to let flavors fully absorb into corn.
This is very similar to Prejean's recipe, so not taking credit. However, some of the ingredients and portions I have changed to our liking. I expect to hear flack about the sweet frozen corn, but it's easy and the final product is delicious.
Ingredients
1 cup diced cooked boudin or andouille sausage
1 stick butter
1/2 cup minced white onion
1/2 cup diced bell pepper
2 tablespoons fresh minced garlic
20 oz. sweet frozen corn
1 large jalapeno minced
1 Roma tomato diced
1 tablespoon sugar
1 teaspoon salt
2 tablespoon Old Bay seasoning
1/2 teaspoon black pepper
1/3 cup Worcestershire sauce
1/2 cup whipping cream
In a saucepan, melt butter on low fire. Add the onion, bell pepper, and garlic; saute until onions are clear. Stir often.
Add whole-kernel corn, and stir well. Cook corn until tender.
Add jalapeno, tomato, sugar, salt, pepper, Old Bay and Worcestershire; and stir and simmer for 2 minutes.
Add whipping cream; stir and simmer for 2 additional minutes.
Boil it down until it looks about like this. The cream will eventually thicken so don't worry about it being too soupy if you stop here.
Remove it from the heat and pour about 20-25% of the mixture into a blender and puree.
Add back into the pot and stir, the corn should still be pretty hot at this point. Add in the cooked boudin/sausage and stir all together. Place into tupperware container overnight to let flavors fully absorb into corn.
This post was edited on 10/20/16 at 7:22 am
Posted on 11/27/13 at 8:28 pm to HoustonGumbeauxGuy
None of your pics showed up bruh
Posted on 11/27/13 at 9:48 pm to HoustonGumbeauxGuy
Nice looking corns
Posted on 2/4/14 at 10:56 am to HoustonGumbeauxGuy
Looks great but I would have loved to see its with "diced cooked boudin"....
How in the hell do you "dice cooked boudin"?
How in the hell do you "dice cooked boudin"?
Posted on 2/4/14 at 11:00 am to HoustonGumbeauxGuy
quote:huh? are not interchangeable
1 cup diced cooked boudin or andouille sausage
Posted on 2/4/14 at 11:10 am to HoustonGumbeauxGuy
I prefer mine with no cream and use corn off the cob. That way you can scrape all the corn milk out. I'm also a simple man and use corn, belle pepper, and onion and cook it with bacon fat. That said, yours look delicious. IWEI.
Posted on 6/9/17 at 10:03 pm to HoustonGumbeauxGuy
Gotta give big props to this recipe. It's solid and way better than the last recipe I've used.
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