Add a little spice to your Thanksgiving sides with this dish from Mario!
BOUDIN MAQUE CHOUX
8 ears corn (shucked or the equivalent of frozen kernels)
4 tablespoons olive oil (divided)
1 pound boudin sausage (cut into 1/4-inch rounds)
1 large onion (cut into 1/2-inch dice)
1 red bell pepper (cut in into 1/2-inch dice)
1 tablespoon garlic (minced)
1 1/2 cups heavy cream
12 medium scallions (thinly sliced)
4 jalapenos (sliced into thin rounds)
salt and freshly ground pepper (to taste)
Preheat oven to 425°F.
Brush corn with half of the oil and season with salt and pepper. Wrap each ear in foil, place on a baking sheet and bake for 30 minutes, or until tender. Remove and let cool. Remove and discard foil. Working over a bowl, cut the kernels from the cobs.
In a large, enameled, cast-iron casserole, add the oil and place over medium heat. Add the boudin and cook, stirring occasionally, until lightly crisp, about 5 minutes. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the corn kernels and garlic. Cook, stirring occasionally, for 3 minutes. Add the cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 more minutes. Add the sliced scallions and jalapenos, and season with salt and pepper.
Helpful Tip: instead of boudin, use bacon or bratwurst.