Corn Maque Choux with Smoked Andouille Chicken Sausage
This Corn Maque Choux with Smoked Andouille Chicken Sausage is a classic southern Louisiana dish. It might be difficult to pronounce, but it's easy to make...and it's delicious, too!
Servings: 6 servings
Calories: 311kcal
Ingredients
- 2 Tbsp unsalted butter
- 1 green bell pepper diced
- 1 medium yellow onion diced
- 12 oz. andouille sausage
- 4 cups corn fresh corn is best, but frozen corn also works out of season
- 1 14.5 oz. can diced tomatoes drained
- 1 Tbsp minced garlic
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup heavy cream
- ¼ cup green onions chopped
Instructions
- Using a deep skillet, add butter and place over medium heat. Once hot, add bell peppers and onions; sauté for 6-8 minutes or until onion begins to turn transparent.
- Meanwhile, slice the al fresco Smoked Andouille Chicken Sausage and cook in a large skillet over medium-high heat, flipping occasionally, until edges are crisp. Set sausage aside.
- Add corn, tomatoes, garlic, Cajun seasoning, thyme, salt, pepper and heavy cream to the onion mixture; stir and reduce heat to medium low. Cook for 20-25 minutes, stirring occasionally.
- Stir the al fresco chicken sausage and green onions into corn mixture.
- Before serving, garnish with additional chopped green onions.
Nutrition
Calories: 311kcal | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 399mg | Potassium: 329mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1440IU | Vitamin C: 24.2mg | Calcium: 46mg | Iron: 1.7mg
