Corn Maque Choux with Hot Smoked Sausage

Maque Choux, a traditional corn dish from southern Louisiana, is fast and easy to prepare, and with hot smoked sausage, is a wonderful 30-minute meal. 

Maque Choux (pronounced "mock shoe") is a Creole dish with corn, bell peppers, onions, and green onions. It can also include other vegetables and tomatoes, and even okra. It's a delicious weeknight (or anytime) one pan meal.

This corn maque choux with hot smoked sausage also makes fantastic leftovers. It's a filling, warming, and spicy complete meal.

In my mind, cooking with quality hot sausage always seems to bring out the best in ordinary ingredients, like with this pasta and zucchini dish. The flavors of the sausage are infused into the dish without overwhelming it.

Ingredients to make Corn Maque Choux with Hot Smoked Sausage:

To make this maque choux, you will need either fresh or frozen corn. For fresh corn, you will need about 6 to 8 ears or corn. For frozen corn, you will need a one-pound bag. I used frozen corn to keep the prep time at under 30 minutes.

To create this colorful dish, you will also need a red bell pepper, a yellow or brown onion, an Anaheim chili pepper, plus garlic, thyme, cider vinegar, and scallions. 

Finally, you will need 12 to 14 ounces of hot smoked sausage. If you want to be authentically Cajun, and you can find it, try Andouille sausage. Just be sure to use a firm smoked sausage that is not a breakfast sausage. 

Corn Maque Choux Recipe Variations:

• Bacon: Instead of sausage, fry some chopped bacon, drain, set it aside, and add it back to the final dish. 
• Shrimp: Prepare some shrimp in the broiler and add it to the final dish at the end. 
• Chicken: Add some chopped rotisserie chicken to the final dish. 
• As a side dish: Prepare the dish without the sausage and serve it as a side. 
• Cream: Add some heavy cream toward the end to create a creamed corn version. 

To make this maque choux, all you need is a cutting board, a good knife, and a 12 inch skillet. 

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Corn Maque Choux with Hot Smoked Sausage

Yield: 4 servings

Author: Karen Kerr

Maque Choux, a traditional corn dish from southern Louisiana, is fast and easy to make, and with hot smoked sausage, is a wonderful 30-minute meal.

ingredients:

• 1 tablespoon neutral oil, such as grape seed, peanut, or corn oil
• 12 to 14 ounces hot smoked sausage, cut in half lengthwise, and then cut into 1/2 inch pieces
• 2 tablespoons salted butter
• 1 small yellow or brown onion, finely diced
• 1 red bell pepper, stemmed, seeded, and finely diced
• 1 Anaheim chili, stemmed, seeded, and finely chopped
• 1 1/4 teaspoons Kosher salt, divided
• 1/2 teaspoon  freshly ground black pepper
• 4 cloves of garlic, peeled and minced
• 1/2 teaspoon dried thyme
• 1 pound frozen corn kernels (no need to thaw)
• 1 tablespoon apple cider vinegar
• 4 scallions, thinly sliced

instructions:

How to cook Corn Maque Choux with Hot Smoked Sausage

1. In a 12-inch skillet, cook the neutral oil over medium-high heat, until shimmering. Add the sausage and cook, turning occasionally, until browned, about 4 to 5 minutes. 
2. Remove the sausage to a paper towel lined plate and pour out the fat from the pan. 
3. Turn the heat to medium, add the butter, let it melt, and then add the onions, bell pepper, chili, and 1/2 teaspoon salt. Scrape up any browned bits from the bottom of the pan. Cook for 5 to 7 minutes, stirring occasionally. 
4. Add the garlic and thyme and cook for about a minute, stirring constantly. 
5. Increase the heat to medium-high and add the corn, 3/4 teaspoon salt, and 1/2 teaspoon pepper. 
6. Sauté, stirring constantly, for about 5 minutes. 
7. Add the sausage back to the skillet and cook for about a minute, until reheated. Add the vinegar and stir. Adjust the salt and pepper to taste. 
8. Stir in the scallions and serve. 

https://www.karenskitchenstories.com/2019/08/corn-maque-choux-with-hot-smoked-sausage.html

Karen's Kitchen Stories

corn, sausage, maque choux, 30-minute meals

Main dish

Cajun

Created using The Recipes Generator

This recipe was adapted from the book Milk Street Tuesday Nights by Christopher Kimball. The whole focus of the book is quick dinners and big flavors. It's the winner of the James Beard Award and IACP Award for best general cookbook.