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Maque Choux Thibodaux (Pronounced Mock Shoe)

 

62

Yield

1

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

1 x seasoning mix
*
1 ½ teaspoons onion powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
¾ teaspoon dry mustard
¼ teaspoon black pepper
*
¼ teaspoon white pepper
*
2 cups onions
1 cup celery
in all
4 cups corn
fresh
2 cups stock
in all
½ cup apple juice
½ cup prune juice
*
1 each sweet red bell peppers
chopped
½ cup evaporated milk
skim
¼ cup milk, skim, (non fat) powder
non-fat

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.

Purée until completely smooth. 3) Place the puréed 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1856g (65.5 oz)
Amount per Serving
Calories 111016% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 3402mg 142%
Total Carbohydrate 70g 70%
Dietary Fiber 28g 112%
Sugars g
Protein 99g
Vitamin A 134% Vitamin C 463%
Calcium 56% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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