This is a purely Cajun dish. But, up here in the Midwest there is wonderful sweet corn. In fact, the best sweet corn I ever ate. Between my garden and my neighbor’s garden, there are enough veggies and fresh herbs around to make a fresh Maque Choux (corn vegetable stew). The corn came from a farmer nearby. The really nice part about growing vegetables versus playing golf or fishing, you can drink a LOT of beer and wine waiting for your vegetables to grow. Just sayin.
I add a little sausage for flavor. My mother used to make it this way. Other recipes I’ve seen use andouille sausage, bacon or tasso (Cajun ham). The reason I chose Kielbasa is I will share this with my neighbor and as a plain Midwestern version. You can spice this up all you want, I’m not a big cayenne pepper fan.
I want the browned meat b/c I will use the meat “fond” for added flavor. As you know a “fond” is a French term that means “base” or remaining little bits of meat. But, there are many versions that do not include meat served as a side. I will serve this as a main dish.
10 oz. Turkey, Beef and Pork Kielbasa (Brown sausage in olive oil)
1 TBSP olive oil
6 uncooked fresh ears of corn – cut the corn using a sharp knife digging into the cob and getting the milk of the corn (There is no way you can do this without getting corn on the floor.)
Mirepoix Trinity (Used at first for the natural sugar and flavors)
½ cup quarter chopped celery stalks, I prefer the center stalk
1 cup or 1 medium onion, chopped
1 cup of green bell pepper, chopped
2 cups diced tomatoes – I used one Roma and one yellow
¾ cup scallions (green onions)
1 garlic clove minced
8 TBSP unsalted butter
Thyme – fresh
Kosher salt (pinch)
Dash of white wine
½ cup of chicken stock
• Lightly brown the sausage in olive oil and remove
• Add the (Mirepoix) onion, celery, bell pepper and sauté four minutes. Add the dash of white wine to release the fond while sautéing and scraping the bottom of the pot
• Add the butter and melt
• On low heat add the corn and mix until the corn is buttered.
• Add thyme, return the meat, pinch of salt, ½ cup chicken stock and cook covered on medium heat 15 minutes
• Watch the pot, don’t let it over cook
• Add the remaining ingredients and cook another 15 minutes on medium to low heat. Add more chicken stock if necessary (There should only be just enough fluids to steam the corn and release the corn milk)