Corn Maque Choux (with pics)

::: 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.