Cajun maquechou

Yield: 6 Servings

Ingredients:

1/2 c bacon drippings 35 oz corn can drained 1 lg onion chopped
2 md garlic cloves

Instructions:

minced 1 lg green pepper chopped 2 md tomatoes peeled chopped 1 ts salt 1/2 ts black pepper 1 tb sugar 1/2 ts cayenne pepper 1 c chicken broth canned 1 c milk 2 eggs Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add corn onion garlic and bell pepper; cook until onion is thoroughly wilted and transparent about 10 mins. Stir often to prevent sticking. Add tomatoes salt black pepper sugar and cayenne; stir until combined. Add broth. Reduce heat. Barely simmer stirring often until liquid has almost evaporated about 30mins. The mixture will be thick and mushy. Stir in milk; cook until reduced by 1/2. Increase heat slightly. In a small bowl beat eggs until frothy; stirring constantly add to pan in a slow steady stream. Cook just to thicken 3 or 4 minutes. serve hot Makes 4 to 6 servings