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Maque Choux with Sausage is my loyal go-to when summer corn is at its peak and I want a single-skillet meal bursting with bold Louisiana flavors. Sweet corn, the deep savory punch of hot sausage, and a tangle of peppers transform into something greater than the sum of its parts.
Ingredients
- Fresh ears of corn: for plump juicy kernels and natural creaminess Shuck just before use for peak freshness
- Hot sage sausage or your favorite hot sausage: brings smoky spicy layers Look for local or butcher-made sausage for best flavor
- Extra virgin olive oil: adds depth and lets everything caramelize Choose rich golden oil for best results
- Sweet onion: for gentle sweetness Dice finely for melting texture in the finished dish
- Celery ribs: give a classic Cajun backbone Crisp pale green stalks have the freshest flavor
- Green bell pepper: for earthy grassy notes
- Red bell pepper: adds sweetness and vibrant color
- Serrano chile: for a subtle lively heat If you like things milder remove the seeds
- Kosher salt: lets natural flavors pop Use flake salt if possible
- Freshly ground black pepper: brings bite and freshness
- Smoked paprika: infuses gentle smokiness Opt for Spanish-style if you can
- Cayenne pepper: lends a true Louisiana kick
- Low sodium chicken broth or water: keeps it light and creamy Choose high-quality broth for extra savoriness
- Unsalted butter: brings a finishing silkiness Look for European style for lush flavor
- Cooked white rice or grits for serving: Catch every drop of creamy corn goodness with your favorite base
Step-by-Step Instructions
- Slicing the Corn:
- Stand each ear upright in a large bowl and carefully slice downwards to shave off the kernels Try to get close to the cob without too much force Then take the back of the knife and run it along the cob to extract the tender kernel milk which is key for that signature creaminess
- Cooking the Sausage:
- Add sausage to a cold skillet This helps render the fat slowly and builds savory flavor from the start Cook over medium high heat stirring and crumbling until browned and fragrant Transfer to a bowl and set aside Save every bit of browned fond in the pan
- Building the Cajun Base:
- Add olive oil to the same pan then stir in onion celery green and red peppers and serrano chile Season with salt and pepper Let them cook over medium heat until softened about five minutes The vegetables should get glossy and smell sweet You are making the backbone of your dish
- Blooming the Spices:
- Shake in paprika and cayenne then keep stirring for about a minute This wakes up their flavors and covers the veggies in smoky warmth
- Simmering the Corn:
- Pour in the fresh corn kernels and the precious corn milk Toss in the scraped cob pieces for even more sweet corn flavor Add broth and cover Let the mixture cook for five minutes so the cob can enrich everything with its natural cream Uncover and remove the cobs for a smooth texture
- Finishing and Serving:
- Add the butter and remaining salt and pepper For a rich finish stir until the butter melts completely Return cooked sausage to the skillet Mix everything so the flavors marry Serve up big ladlefuls over rice or creamy grits and enjoy every spoon
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I always savor the moment when the butter goes in and the whole dish turns silky That last minute really brings the soul of Louisiana cooking onto your table My kids love scraping their bowls clean and it feels like home every time
Storage Tips
Leftovers keep beautifully Store them in an airtight container in the fridge for up to three days When reheating use gentle low heat on the stovetop and add a splash of broth or water to loosen if needed Maque Choux also freezes well but I recommend enjoying it within a month for best flavor
Ingredient Substitutions
No fresh corn Use high quality frozen corn in a pinch and skip the cobs For less heat swap serrano for poblano or simply use extra bell pepper Andouille sausage is an excellent swap if you want a smokier touch Dairy free Substitute olive oil for butter or stir in a little coconut milk at the end for creaminess
Serving Suggestions
Spoon over fluffy white rice for a classic pairing For a heartier Southern spin use creamy grits Sometimes I like to make little bowls with a sprinkle of green onions or a splash of hot sauce on top Crusty bread on the side never hurts
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A Taste of Louisiana
Maque Choux is Cajun through and through blending Native American corn stews with the French love of creamy pan sauces Even if you are far from the bayou this dish brings bright color and the cozy warmth of traditional Southern kitchens
Recipe FAQs
- → What type of sausage works best?
Hot sage sausage brings great flavor, but any spicy or smoked sausage will add depth and complement the sweet corn and peppers.
- → Can I use frozen corn instead of fresh?
Yes! While fresh offers sweet bursts and creaminess, frozen corn is a convenient alternative and still provides plenty of flavor.
- → Does this dish need to be spicy?
Not at all. Adjust the serrano chile and cayenne to suit your heat preference, or omit them for a milder version.
- → What are the best serving options?
Traditional maque choux is perfect over white rice or creamy grits, which absorb the flavorful juices and make the dish heartier.
- → Can leftovers be stored and reheated?
Absolutely. Store in an airtight container in the fridge and gently reheat on the stovetop or in the microwave until warmed through.