Maque Choux

Last night I decided to try making some creole food to experience the flavors of New Orleans. I read several recipes, and then took what I liked from each, and eliminated what I didn't. Several recipes called for bacon (or some type of meat flavoring) in it also, but since I don't eat meat I left that out. I also saw several recipes that called for scallions and/ or celery, which would probably be a nice addition, but I wanted something simple for last night... the less prep and ingredients the better. To be truly fresh and authentic it should be made from corn sliced off of fresh ears, but this is my "I got home at 7 pm and tried to throw dinner together so we could settle in" version. We liked this so much that it will definitely be a regular side dish in our home.

Maque Choux

-1-2 tablespoons of olive oil (enough to cook the veggies in)

-one medium or large bag of frozen corn, thawed (I threw away the bag without thinking to check how many ounces it way)

-1 yellow onion, diced

-1/2 green pepper, diced

-2 cloves garlic, minced

-1 (15 oz) can diced tomatoes

-2 tablespoons sugar

-1/4-1/2 teaspoon cayenne pepper (I used about a half tsp, but that may make it too spicy for some people)

-1 teaspoon salt and some fresh ground black pepper

Heat olive oil over medium-high heat in a skillet. Saute green pepper and onion until starting to soften. Add corn and saute 1 more minute. Add garlic and saute 1 more minute. Add spices/ seasonings and stir to combine. Add tomatoes, then reduce heat and simmer 5-10 minutes to combine flavors (even longer would probably taste even better, but again, I was in a hurry).

Shannon