Maque Choux Soup (mock shoe)

My family really loves this dish and I hope that yours will too!

This recipe makes a large amount - up to a dozen people depending on the size of your bowls - a real crowd pleaser! Also great as a side dish. Please note that You'll need to prep some additional boudin to include in each bowl if you plan on serving so many people. We generally have enough boudin for 8 initial bowls. It's very filling and perfect for a chilly night! (Yea I am dreaming about fall weather after so many weeks of over 100 degrees! )




Maque Choux Soup

3 links of Boudin (apx. 1 lb.)
1/2 package of bacon, chopped into small pieces
2 stalks of celery, chopped
1 cup cabbage, shredded finely (optional)
1 onion, chopped
1 red pepper, chopped
6 cups of corn (fresh or frozen both work well)
1 box veggie stock
1 box soy milk (not chilled)
4 cups water
1 cup quick grits
2 or 3 hands full of fresh spinach
1 heaping tablespoon of thyme
2 cloves of garlic, crushed
1/2 teaspoon turmeric (optional)
Salt, Pepper and Cayenne to taste

Choose your pot that is one size larger then the dutch oven.

Place the chopped bacon in to cook, when cooked through...
add onions, celery, garlic and red pepper and cook until tender.

Add the contents of one boudain link and discard the casing.

Add the corn, veggie stock, soy milk, water. Also add the seasonings - bring to a boil;
Add the grits and spinach, stir. (allow to simmer for the amount of time specified on your grits package) Stir periodically.

Maque Choux Soup
Ready to enjoy!

Add the 2 remaining boudin links carefully to avoid breaking apart. Stir carefully to keep mixture from sticking and try to avoid breaking the sausage. When cooked through (based on package directions) remove carefully and set aside. Slice the boudin into large chunks.

Ladle into bowls and place a large chunk of boudin in the center of each bowl.
Serve with a smile!

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