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maque choux

Maque Choux with Sausage

Delicious version of the classic Louisiana corn dish.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 20

Equipment

  • large skillet preferrably, cast~iron
  • chef knife
  • cutting board
  • wooden spoon or rubber spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 tablespoons unsalted butter
  • 8 ounces andouille sausage diced
  • 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, chopped (about 1 cup)
  • 1 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.
  • Add androuille sausage and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
  • Add corn, bell pepper, onion, thyme, salt and garlic. 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.
Keyword corn recipe, Lousisana corn recipe, maque choux
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