SIDE DISH

FAUX MAQUE CHOUX

(Cajun Corn

and Tomato Stew)

For an even spicier dish, add Tabasco sauce to taste. Leftovers are delicious and can be refrigerated for up to five days. Start to finish: 25 minutes.

• 1 tablespoon butter

• 2 teaspoons vegetable oil

• 4 slices already-cooked bacon, finely chopped

• ½ cup onion, finely diced

• ½ cup celery, finely diced

• 2/3 cup green bell pepper, finely diced

• 1 cup frozen white corn kernels

• 1 cup fat-free, low-sodium chicken broth

• 1 tablespoon all-purpose flour

• 1 (14 ½ ounce) can petite-diced tomatoes

• 3 cups frozen yellow corn kernels

• 2 teaspoons bottled minced garlic

• 1 teaspoon granulated sugar

• ½ teaspoon dried oregano

• ½ teaspoon salt

• 1/4 teaspoon pepper

• 1/8 teaspoon cayenne, or more to taste

• 1/4 teaspoon dried thyme

In a 3-quart or larger pot with a lid, heat the butter and oil over medium heat. Add the bacon, onion, celery and green pepper. Stirring occasionally, cook until the vegetables are soft, about four to five minutes.

Meanwhile, in a blender or food processor, puree the white corn and chicken broth until corn is pulverized. Set aside.

When the vegetables in the onion mixture are tender, sprinkle flour evenly over veggies. Stirring constantly, cook about 90 seconds more, forming a blonde roux. Add the tomatoes and their juice and corn-broth puree (see column). Add the yellow corn, garlic, sugar, oregano, salt, black and cayenne peppers, and thyme. Stir well, making sure to ``scrape'' the pot bottom to remove any bits. Cover the pot, and bring to a low boil. When the mixture boils, reduce heat to low and simmer for 10 minutes to blend flavors and thicken. Serve immediately or simmer until ready to serve, up to 30 minutes. Serves 4 as a main dish or 8 as a side.

Per serving (side dish): 130 calories (27 percent from fat), 4 g fat (2 g saturated), 6 mg cholesterol, 4 g protein, 22 g carbohydrates, 3 g dietary fiber, 300 mg sodium.

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