Maque choux thibodaux (pronounced mock shoe)

1 servings

Ingredients

Quantity Ingredient
1 x * * * * Seasoning Mix * *
1½ teaspoon Onion powder
1 teaspoon Salt (omit if canned stock
Is used)
1 teaspoon Sweet paprika
1 teaspoon Garlic powder
¾ teaspoon Dry mustard
¼ teaspoon Black pepper
¼ teaspoon White pepper (I didn't have
Any)
1 x * * * * Ingredients * * *
2 cups Chopped onion, in all
1 cup Chopped celery, in all
4 cups Fresh corn kernals, in all
(see below)
2 cups Stock, in all (or one 14.5
Oz can of stock)
½ cup Apple juice
½ cup Prune juice (or one 5.5
Oz can)
1 Red bell pepper, chopped
½ cup Evaporated skim milk (or 1/2
cup Mixed double strength from
Dry)
¼ cup Non-fat milk powder

Directions

1) Combine seasoning mix ingredients in a small bowl 2) Combine 1 cup onions, ½ cup celery and 2 cups corn in a blender (or food processor) with ½ cup stock. Puree until completely smooth. 3) Place the pureed mixture in a hot skillet and cook scraping periodically for 12 to 13 minutes. Prudhomme says this is the most important step in developing the flavor. Cook a few minutes until a crust forms, scrape of the crust in and mix well. Allow another crust to form, blend in and repeat until the mixture is very thick and dark brown. 4) At the end of 12 minutes or so, add apple and prune juice, remaining vegetables, seasoning mix and stock. Scrape to clear bottom of skillet and bring to a boil. Reduce heat and cook 35 minutes, checking bottom of skillet for sticking (expecially near the end) 5) Combine dry milk powder and evaporated milk until compleletely dissolved. Add to skillet while stirring, bring to a simmer and cook 5 minutes.

Per 1 cup serving: Calories 264, Protein 12 gram, Fat 1 gram, Carbohydrates:55 g, Percent calories from fat: 5%.

Prudhomme says to use the freshest and sweetest corn available. This time of year I figured frozen corn would be better than fresh, so I used Green Giant Extra Sweet, which was actually a little too sweet.

I think it was one of those new hybrids that are super sweet and also extra crispy. To make it again I'd use half extra sweet and half regular. I also threw in the last of a can of golden hominy, which actually made a nice contrast in taste and texture, so actually next time I might end up with three kinds of corn in it -- how's that for gourmet cooking! The red bell pepper was my idea, since I thought the color would be a nice touch. Tastes wonderful. I bought the tiny cans of prune juice since I figured I wouldn't be able to use up a big jar. I also just used dry milk made up double concentrated instead of evaporated milk.

From: maoh@... (Maureen O'Halloran) Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV :(from Paul Prodhomme's Fork in the Road ):

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