Fried Catfish and Okra-and-Corn Maque Choux

I have been in a bit of a food rut as of late. Eating by my lonesome most nights means heating up a frozen burrito or mixing turkey slices with whatever I have on hand. Enter, Andy with a recipe of which we cannot pronounce!

Andy was flipping through Southern Living (ha!!) poolside post 4th decompression zone and came across the Okra Maque Choux recipe. This inspired a trip to YDFM where he picked up the following ingredients as well as 1 lb of skinned, boneless catfish filets and a package of Louisiana Fish Fry.

Okra Maque Choux Ingredients:

• 1/4 pound spicy smoked sausage, diced (We used YDFM Hot Chicken Sausage and added a pad of butter to make up for the lack in fat)

· 1/2 cup chopped sweet onion

· 1/2 cup chopped green bell pepper

· garlic cloves, minced

· cups fresh corn kernels

· cup sliced fresh okra

· cup peeled, seeded, and diced tomato (1/2 lb.)

· cups Pink Lady Peas

· Salt and freshly ground pepper to taste

Fried Catfish Ingredients:

• 1 lb. Catfish Filets, skinned and de boned

• 1 package, Louisiana Fish Fry

• 2 cups Cold Milk

• 2 cups of Vegetable Oil for frying

Get to chopping the ingredients for the Maque Choux.

Set up your frying station (fish, shallow bowl of milk, and half package of Fish Fry)

Brown your sausage, then add garlic, onions and peppers and let simmer for 5 minutes. Next, add the rest of your ingredients for the Maque Choux and let simmer under a covered pot for 15 minutes.

Meanwhile, bread and batter your fish as you fry. Andy Tip: Don't do this ahead of time, as it will leave your fish without its fry.

Get your oil nice and hot. Andy Tip: Test your oil with sprinkle of cold water. The oil should be angry when you test it, lots of bubbling within micro seconds of each other.

Fry your fish being careful not to overcrowd the pan. Set aside on a plate with paper towels.

I whipped up a last minute sauce, recipe follows:

• 2 Tablespoons Duke Mayo
• 2 Tablespoons Light Sour Cream
• 1/2 cup Lemon Juice
• 1 1/2 teaspoons Chili Powder
• 1 teaspoon Minced Garlic