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Maque Choux with Andouille Sausage

Maque Choux with Andouille Sausage

By Dawn YanagiharaJune 3, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Pronounced “mock shoe,” this Creole classic is said to get its name from a French inflection of a Native American word for the dish. Andouille sausage is not traditional, but we like its smoky, meaty flavor paired with the sweetness of fresh corn. We also swapped the standard green bell pepper for a poblano chili, which has an earthy flavor and mild heat. Corn kernels freshly cut from the cobs are best here, as the “milk” can be scraped from the cobs and used to enrich the maque choux.

Tip

Don’t forget to salt the vegetables immediately after adding them to the skillet. This helps draw out moisture so they soften faster. And don't use frozen corn, as it lacks the delicate crispness of fresh corn and won't produce the corn milk needed to give this dish the proper consistency.

Ingredients
  • 3

    ears of corn, husks and silk removed

  • 1

    tablespoon grapeseed or other neutral oil

  • 6

    ounces andouille sausage, halved lengthwise and cut into ½-inch pieces

  • 2

    tablespoons salted butter

  • 1

    small yellow onion, finely chopped

  • 1

    small red bell pepper, stemmed, seeded and finely chopped

  • 1

    poblano chili, stemmed, seeded and finely chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • ½

    teaspoon dried thyme

  • 1

    tablespoon cider vinegar

  • 4

    scallions, thinly sliced

Step 1

Using a chef's knife, cut the kernels from the ears of corn. Set aside. One at a time, stand each stripped cob in a wide bowl, then use the back of the knife to scrape from top to bottom all around it, allowing the liquid to fall into bowl. Add the kernels to the bowl and set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, stirring, until well browned, about 3 minutes. Transfer to a paper towel-lined plate and discard any fat in the skillet.

Step 3

Set the skillet over medium and melt the butter. Add the onion, bell pepper, poblano chili and ½ teaspoon salt. Cook, scraping up any browned bits and stirring occasionally, until the vegetables soften, 5 to 7 minutes.

Stir in the garlic and thyme, then cook until fragrant, about 30 seconds. Increase to medium-high and add the corn kernels and liquid, ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring, until the corn is crisp-tender, 3 to 5 minutes.

Step 4

Return the sausage to the skillet, stir and cook until heated through, about 1 minute. Stir in the vinegar, then taste and season with salt and pepper. Stir in the scallions.

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