Maque Choux with Andouille Sausage
Delicious version of the classic Louisiana corn dish.
Servings: 6
Equipment
- large skillet preferrably, cast-iron
- wooden spoon or rubber spatula
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces andouille sausage casing removed and sausage crumbled
- 3 cups fresh corn kernels from 6 ears
- 1 cup 1/4-inch sliced fresh okra cap trimmed
- 1 medium-size red bell pepper seeds and ribs removed, diced (about 1 cup)
- 1/2 medium yellow onion diced (about 1 cup)
- 1 tablespoon chopped fresh thyme leaves
- 2½ teaspoons kosher salt
- 3 medium garlic cloves peeled and minced
- 1 cup heavy cream
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
Instructions
- Melt butter in a large skillet over medium-high heat.
- When butter stops foaming, add andouille sausage. Cook, breaking up sausage and stirring occasionally, until lightly browned, 6 to 8 minutes.
- Add onion, corn, bell pepper, okra, and garlic. Add thyme leaves. Cook, stirring occasionally until vegetables are softened, 6 to 8 minutes.
- Add cream and cayenne; bring mixture to a boil over medium~high heat. Reduce heat to medium. Simmer, stirring occasionally until slightly thickened, 5 to 6 minutes.
- Stir in black pepper.
Notes
Divide maque choux among serving dishes.
Store leftovers in covered container for up to 3 days.
To reheat, add to a saucepan and heat over low-medium heat.