Ingredients Jump to Instructions ↓

  1. 6 ears fresh corn

  2. 1 ham bone or smoked ham hock

  3. 10 cups water

  4. 2 tablespoons vegetable oil or butter

  5. 1/2 pound smoked sausage, cut lengthwise into quarters then crosswise into 1/4-inch pieces

  6. 2 cups chopped onions

  7. 1 cup chopped celery

  8. 2 cups peeled, seeded and chopped tomatoes

  9. 2 teaspoons Essence, recipe follows

  10. 1 1/4 teaspoons salt

  11. 5 sprigs fresh thyme, tied in a bundle with kitchen twine

  12. 1 bay leaf

  13. 1/3 cup finely chopped green onions

  14. 2 tablespoons chopped fresh parsley leaves

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried oregano

  22. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Cut the corn kernels from the cobs, then, using the back of the knife, scrape the cobs to release the corn milk. Set aside.

  2. Put the scraped cobs in a large, heavy pot or Dutch oven . Add the ham bone and water and bring to a boil. Reduce the heat to medium low and simmer for about 1 1/2 hours. Remove the cobs and discard. Remove ham bone and discard.

  3. Heat the oil in a large skillet and saute the sausage until golden brown, stirring frequently, about 6 minutes. Add the onions and celery to the hot skillet and cook, stirring, until the vegetables are soft and light golden brown, about 8 minutes. Add the tomatoes and cook until they begin to break down, about 2 minutes. Transfer the sausage-vegetable mixture to the pot with the corn broth along with the corn kernels, Essence, salt, thyme bundle, and bay leaf, and simmer for 30 minutes. Remove the thyme bundle and bay leaf, add the green onions and parsley and serve.

  4. Combine all ingredients thoroughly.

  5. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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