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.