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.
Ingredients:
1 can kernel corn
1 can creamed corn
1 can diced seasoned tomatoes (your choice)
1 pound hot dogs
Directions:
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
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