The Chew: Boudin Maque Choux Recipe

The Chew: Boudin Maque Choux

The co-hosts of The Chew were sharing their show-stopping side dish recipes and Mario Batali stepped into the kitchen with Michael Symon. Michael had a recipe for Wild Rice with Squash, Mint, and Almonds, while Mario decided to whip up Boudin Maque Choux. Maque Choux is a creamy, rich, Cajun stew.

To get the recipe for this fantastic Cajun stew, click next page.

The Chew: Boudin Maque Choux Recipe Ingredients

• 4 tbsp olive oil – divided
• 1 large onion – cut into 1/2-inch dice
• 1 tbsp garlic – minced
• 12 medium scallions – sliced thin
• salt and freshly ground pepper
• 8 ears corn – shucked, or the equivalent of frozen kernels
• 1 lb boudin susage – cut into 1/4-inch rounds
• 1 red bell pepper – cut into 1/2-inch dice
• 1 1/2 C heavy cream
• 4 jalapenos – sliced into thin rounds

The Chew: Boudin Maque Choux Recipe Directions

1. Preheat oven to 425 degrees
2. Brush the corn with half of the oil and season with salt and pepper
3. Wrap each ear in foil, put on a baking sheet, and bake for 30 minutes or until tender
4. Remove and let cool
5. Remove and throw away the foil
6. Working over a bowl, cut the kernels off the cobs
7. In a large, enameled, cast-iron casserole, add the oil and put over medium heat
8. Add the boudin and cook, stirring occasionally, until lightly crispy, about 5 minutes
9. Add the onion and bell pepper, and cook until softened, about 5 minutes
10. Add the corn kernels and garlic
11. Cook, stirring occasionally, for 3 minutes
12. Add the cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 more minutes
13. Add the sliced scallions and jalapenos, then season with salt and pepper