Cajun Maquechou Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2: c bacon drippings 35 oz corn, can, drained 1 lg onion, chopped
Directions:
2 md garlic cloves, minced 1 lg green pepper, chopped 2 md
tomatoes, peeled, chopped 1 ts salt 1/2 ts black pepper 1 tb sugar
1/2 ts cayenne pepper 1 c chicken broth, canned 1 c milk 2 eggs
Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add
corn, onion,garlic, and bell pepper; cook until onion is thoroughly
wilted and transparent, about 10 mins. Stir often to prevent
sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir
until combined. Add broth. Reduce heat. Barely simmer, stirring
often, until liquid has almost evaporated, about 30mins. The mixture
will be thick and mushy. Stir in milk; cook until reduced by 1/2.
Increase heat slightly. In a small bowl, beat eggs until frothy;
stirring constantly, add to pan in a slow steady stream. Cook just to
thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings
Source from luhu.jp
tomatoes, peeled, chopped 1 ts salt 1/2 ts black pepper 1 tb sugar
1/2 ts cayenne pepper 1 c chicken broth, canned 1 c milk 2 eggs
Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add
corn, onion,garlic, and bell pepper; cook until onion is thoroughly
wilted and transparent, about 10 mins. Stir often to prevent
sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir
until combined. Add broth. Reduce heat. Barely simmer, stirring
often, until liquid has almost evaporated, about 30mins. The mixture
will be thick and mushy. Stir in milk; cook until reduced by 1/2.
Increase heat slightly. In a small bowl, beat eggs until frothy;
stirring constantly, add to pan in a slow steady stream. Cook just to
thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings
Source from luhu.jp