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Maque Choux with Sausage

Source of Recipe

Southern Living


Recipe Introduction

"A classic dish in Louisiana, Maque Choux (pronounced "mock-shoe") has Native American and Creole-French roots. While its exact origin remains unclear, it is typically made with corn and tomatoes, cooked together in a skillet with some cream or a roux to thicken the dish and add richness. Variations abound throughout the South; some recipes call for okra, bacon, chile peppers, and other ingredients. It is most often served as a side dish, but this version, which is hearty enough to serve as a main dish, includes another Louisiana favorite, spicy andouille sausage, along with okra, red bell pepper, thyme, and a nice amount of heavy cream for richness."

Recipe Link: https://www.southernliving.com/recipes/maque-choux-with-sausage

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 8 ounces andouille sausage, diced
â—¦ 3 cups fresh corn kernels (from 6 ears)
â—¦ 7 ounces fresh okra, sliced (about 2 cups)
â—¦ 1 medium-size red bell pepper, chopped (about 1 cup)
â—¦ 1 medium onion, chopped (about 1 cup)
â—¦ 1 tablespoon chopped fresh thyme
â—¦ 2½ teaspoons kosher salt
â—¦ 3 medium cloves garlic, minced (2 teaspoons)
â—¦ 1 cup heavy cream
â—¦ ½ teaspoon cayenne pepper
â—¦ ½ teaspoon black pepper


Recipe

Melt butter in a large skillet over medium-high. Add andouille sausage. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes.

Add corn, okra, 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. Reduce heat to medium. Simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes. Stir in black pepper. Divide among four bowls.


Serves 4