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Made with corn and peppers, maque choux (pronounced “mock shoe”) is a fun Cajun twist on New Orleans-style jambalaya. And with Mardi-Gras , (the last Tuesday before Ash Wednesday, Feb. 22), just days away, it may be a great way to celebrate.
Jambalaya Maque Choux
1 tablespoon oil
1/2 pound andouille sausage, cut into quarter-inch slices
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
2 1/2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 package Zatarain's Jambalaya Mix
1 cup frozen corn
– Heat oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes. Add celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned and vegetables begin to soften.
– Stir in water, tomatoes and rice mix. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in corn; cover and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
– Recipe from Zatarian’s