RECENT POSTS
AIRBORNE GOURMET - Maux Choux
Recipes BY Chef David Sears
A Louisiana favorite meatless or not!
Maux Choux
- 4 slices of bacon chopped or 1 lb of sausage
- 4 ears of fresh corn or 3 cups frozen
- 1 red bell pepper (medium diced)
- 1 jalapeno pepper (medium diced)
- 1 sweet onion (medium diced)
- 3 tbs AP flour
- 1 tbs creole seasoning
- 2 tbs sugar
- salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 cup chicken stock
- 1 cup of andouille, Tasso, or hot sausage
- 1/4 cup green onion tops
- hot sauce optional
Method: Cut kernels from the cobs into a bowl and toss with flour. Using a butter knife scrape the milk from the cob into another bowl and set both aside. Heat a large pan on medium and add bacon or sausage cooking until crisp. Stir in corn, pepper, onions, and creole seasoning. Cook until softened, and caramelizing (about 10 minutes). Add chicken stock and corn milk and simmer 10 -15 minutes. Add heavy cream, turn off heat, stir, and let sit for 5 minutes. Top with green onions and enjoy ~ Sláinte
Related post
30
Sep
30
Sep
30
Sep
30
Sep
30
Sep
