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We are from New Orleans, but grew up in Houston. In New Orleans they make Macue Choux with shrimp. We couldn't afford shrimp, so since we were in Texas, Mom used hot dogs and renamed it Texas Corn Stew. It was the best of our old and new lives.
Cut the hot dogs into coins. Mix the corn and tomatoes in a sauce pan. Add the hot dogs. Heat for about 5 minutes. Serve over rice
|Time:||2 Minutes Preparation Time|
5 Minutes Cooking Time
Source: A wise and frugal mother
By Frazzled Leslie from Metairie, LA
Cook macaroni according to the instructions on the box.While it cooks, slice the hot dogs into very thin "coins."
Open cans, but do not drain. Combine the contents of the cans and the hot dog slices in a large pot, and bring to a simmer.
Break up the tomatoes into small chunks as the mixture heats.
Drain the macaroni when it is barely Al Dente. Reserve the cooking water to add to the pot, if needed. Add the macaroni, and continue simmering until all of the ingredients are thoroughly heated and the hot dogs are cooked.
There are substitutes for all quantities and ingredients as necessary for the budget and to suit your tastes. If using another style of canned whole tomatoes, add finely minced green pepper and onion to the ingredients; they can be cooked with the macaroni as it boils.
Source: From my mom and also I saw it on About.com!
By Jodi from Aurora, CO
Mix and simmer until heated through.
By Robin from Washington, IA