Maque Choux with Sausage

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This classic Louisiana dish has a long history.

Maque Choux with Sausage
Photo: Johnny Autry; Prop and Food Styling: Charlotte L. Autry
Active Time:
25 mins
Total Time:
25 mins
Yield:
4 serves

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. This maque choux comes together in minutes once you have all of the ingredients prepped and ready to go. While you can prepare this dish in your trusty cast-iron skillet, our test kitchen recommends using a stainless steel or nonstick skillet to preserve the corn, pepper, and okra's vibrant color. A cast-iron pan may cause the vegetables to take on a gray tone. To make this Maque Choux with Sausage even more filling, serve it alongside steamed rice or your favorite whole grain or with plenty of crusty bread on the side for mopping up the delicious sauce. When made in the summer with fresh-picked ingredients, this dish will become a new family favorite.

Ingredients

  • 2 tablespoons unsalted butter

  • 8 ounces andouille sausage, diced

  • 3 cups fresh corn kernels (from 6 ears)

  • 7 ounces fresh okra, sliced (about 2 cups)

  • 1 medium-size red bell pepper, chopped (about 1 cup)

  • 1 medium onion, chopped (about 1 cup)

  • 1 tablespoon chopped fresh thyme

  • 2 ½ teaspoons kosher salt

  • 3 medium garlic cloves, minced (2 tsp.)

  • 1 cup heavy cream

  • ½ teaspoon cayenne pepper

  • ½ teaspoon black pepper

Directions

  1. 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 4 bowls.

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