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Louisiana Maque Choux

Western.Chefs's picture
  Vegetable oil 1 Tablespoon
  Onion 1 Large, diced
  Red pepper 1 Large, diced
  Chopped tomatoes in juice 1 Can (10 oz), drained
  Fresh corn kernels 5 Cup (80 tbs), cut from cob
  Salt 1 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Half and half/Light cream 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon (For Garnish)

In 12 inch skillet, heat vegetable oil until hot over medium high heat.
Add diced onion and red pepper; cook, stirring occasionally, until vegetables are tender and well browned, about 15 minutes.
Add drained tomatoes, corn, salt, sugar, and ground red pepper to onion mixture; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
Stir in half and half; heat through.
Garnish with chopped parsley if you like.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3300 Calories from Fat 321

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 22.4 mg7.5%

Sodium 3786.4 mg157.8%

Total Carbohydrates 627 g209%

Dietary Fiber 153.6 g614.5%

Sugars 29.9 g

Protein 104 g208.6%

Vitamin A 116.7% Vitamin C 407.4%

Calcium 202.6% Iron 25.1%

*Based on a 2000 Calorie diet

Louisiana Maque Choux Recipe