CORN MAQUE CHOUX

3/4 STICK BUTTER

1 # SWEET CORN (IN THE SUMMER, WE USE FRESH. IN THE WINTER, WE USE FROZEN SHOE PEG (SMALL WHITE KERNELS).)

1 LG GREEN BELL PEPPER; WASHED, SEEDED, & CHOPPED

1 RED BELL PEPPER; WASHED, SEEDED, & CHOPPED

1 1/2 LG ONION; PEELED AND CHOPPED

3-6 SHAKES OF CARMALETE'S SEASONING

**1 STRIP SMOKED BEEF TASSO MADE WITH CARMALETE'S SEASONING; CHUNKED SMALL

IN A MEDIUM SAUCEPAN, OVER MEDIUM HEAT, MELT 1/2 STICK OF BUTTER.  ADD 1/2 BAG OF CORN AND COOK DOWN; STIRRING TO PREVENT STICKING.  ADD ONIONS AND LET THAT COOK DOWN SOME; STIRRING.  NOW ADD 1/2 OF THE GREEN AND RED BELL PEPPERS; STIRRING TO COOK DOWN.  SHAKE CARMALETE'S SEASONING AT LEAST 1 - MAYBE 2 TIMES.  STIR UNTIL COOKED DOWN SOME.  TASTE TO SEE IF MORE SEASONING IS NEEDED.

ONCE THE ABOVE IS COOKED DOWN AND BEGINS TO CARAMELIZE, YOU MAY SLOWLY ADD THE REST OF THE SAME INGREDIENTS IN THE ABOVE ORDER. COOK SLOWLY AND STIR OFTEN TO PREVENT STICKING.  THE LONGER YOU COOK IT, THE BETTER IT BECOMES.  BEFORE SERVING; ADD 1/2 OF STRIP OF CHUNKED TASSO FOR A SMOKEY FLAVOR.

FOR A CAJUN MEAL; SERVE WITH RICE, MEAT, AND GRAVY.  FOR A NON CAJUN MEAL; CORN MAQUE CHOUX CAN ACCOMPANY BAR-B-QUE OR OTHER MEAT DISHES.

SERVES 6-8

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