|2 servings||calories per servings 440||protein serving 14 g||carbs per serving 85 g||total fat per serving 7 g|
In a traditional Maque Choux, summer vegetables like corn, sweet peppers, and tomatoes are braised with onion in bacon drippings, but this recipe takes a lighter approach- nixing the grease and letting the seasonal veggies speak for themselves. With a kick of thyme and some Cajun seasoning (plus field peas to bulk up the dish) you end up with an unexpectedly flavorful mixture, which you can serve on toasted bread or simply eat by the spoonful!
|Nutrition Facts||/ Per Serving|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||85 g|
|Dietary Fiber||14 g|
Heat oven to 350° F.
Prepare your mise en place: Rinse field peas. Halve onion, reserve one half for another use. Peel garlic. Pick thyme leaves, saving stems separately.Dice red pepper. Roughly chop tomatoes. Thinly slice green onions. Cut or break celery into 2 to 3 pieces.
Pour 3 cups water into a medium saucepan and add bouillon cube, field peas, garlic, thyme stems, celery, and one onion half. Bring to a boil, then reduce heat to low and simmer until peas are tender, about 10 to 15 minutes. Drain peas and remove onion, celery, thyme stem and garlic. Set aside.
While peas are cooking, shuck husk from corn. Remove any silky threads still attached to corn. Slice off the end of the cob to make a flat end. Set cob on its flat end on a plate. Using a sharp knife, cut down around the entire cob, removing the tips of the kernels, letting the kernels fall to the plate. Turn the knife so the flat edge is against the cob and scrape down against the cob removing the liquid (“milk”). Set aside and discard the cob.
Heat a large saute pan over medium heat. When hot, add 1 teaspoon olive oil and the corn and its milk. Cook 1-2 minutes. Stir in tomatoes and Cajun seasoning. Cook 2 minutes. Stir in sweet pepper and green onion. Reduce heat to low, cover, and cook 5 minutes, until corn has begun to soften. Meanwhile, put bread in oven to heat.
Add drained peas and thyme to corn mixture. Stir well to mix. Cook 2 to 3 minutes more, until peas are heated through. Divide maque choux between two dinner plates. Remove bread from oven, cut as desired and serve. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...