Maque Choux Thibodaux (Pronounced Mock Shoe)

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.