Louisiana Maque Choux
|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|
|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.
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