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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Cook to make yourself and your family happy, because that's really what it is all about." -Donald Link

The refrigerator light goes on...

Maque choux might translate from the French moquer (mock) and choux (cabbage). When you look across the wide range of different recipes for maque choux, they begin with basic quickly cooked corn and veggies to long, slow braised dishes that turn out the consistency of creamed corn. I wanted something in between - the veggies needed to still have some bite to them but the dish needs to cook long enough to have the sausage and other flavors meld together.

 

 

Maque Choux



Servings = 4 | Serving size =about 1 1/2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe makes good leftovers, hot or cold.

1 tsp olive oil
2 ounces andouille or other spicy sausage (cut into small dice)
1 medium onion (diced)
1 small green bell pepper (diced)
2 medium ribs celery (diced)
4 medium ears corn (kernels cut from cob)
1/4 tsp salt
2 tsp fresh thyme
1 cup no salt added vegetable stock
1 Tbsp Tabasco or other hot sauce
2 medium tomatoes (seeded and diced)
2 medium green onions (thinly sliced crosswise)

Maque Choux recipe from Dr. Gourmet
Place the olive oil in a large skillet over medium high heat.

Add the sausage and cook for about 5 minutes. Stir frequently.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the celery and peppers and cook for about 2 minutes. Stir frequently.

Add the corn and cook for 5 minutes. Stir occasionally.

Add the salt, thyme, vegetable stock, and hot sauce.

Cook for about 10 minutes, or until the liquid has evaporated. Stir occasionally.

Add the tomatoes and toss, then cook for one minute.

Serve topped with the green onions.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 4

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Amount Per Serving

Calories 227 Calories from Fat 62
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 7%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 10mg 4%
Sodium 286mg 12%
Total Carbohydrates 39g 12%
    Dietary Fiber 5g 24%
    Sugars 10g  
Protein 8g  
Vitamin A 18% Vitamin C 73%
Calcium 4% Iron 8%
Vitamin K 27 mcg Potassium 737 mg
Magnesium 76 mg