RECIPE FILE: CAJUN CREAMED CORN & BROCCOLI

This recipe can be made with just corn or with cauliflower. For a more substantial meal, substitute broccoli with a spicy sausage such as andouille or kielbasa that has been sliced, quartered and sauteed.

2 c. yellow corn (canned will work, but fresh is better, and will require about 3 ears)
1 c. steamed broccoli (chopped)
2 TBSP unsalted butter (1/4 cup)
1/2 c. chopped red bell pepper (sauteed until soft)
1 finely chopped large onion (Spanish is best, and should can be sauteed with bell pepper)
1/2c. half & half
3/4 c. milk
1/2 TBSP powdered thyme
1/4 TSP sweet Spanish paprika
1/4 TSP powdered garlic
1/4 TSP cardamom
1/4 TSP coriander
1 TBSP crushed chilis (gradually add and test for preferred heat)
1/2 TBSP granulated sugar
salt & pepper to taste
2-3 TBSP flour

In a saute pan, melt 2 TBSP butter over med heat.Combine half & half, milk, and spices (except for crushed chili), increasing temperature to med-high heat. When mixture begins to bubble, reduce to low. Gradually add chili. Once desired heat is achieved, salt, pepper to taste. Slowly add flour one TBSP at a time stirring constantly until mixture is slightly thickened. Fold in corn, onions, and bell pepper. Allow flavors to combine over low heat for about 10 min. stirring occasionally. Finally, add broccoli, keeping over heat for another 5 min. Remove from heat, and serve immediately.