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Maque Choux with Sausage
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 2 Tbsp. | unsalted butter |
| 8 oz. | andouille sausage, diced |
| 3 cups | fresh corn kernels, (from 6 ears) |
| 7 oz. | fresh okra, sliced, (about 2 cups) |
| 1 medium-size | red bell pepper, chopped, (about 1 cup) |
| 1 medium | onion, chopped, (about 1 cup) |
| 1 Tbsp. | chopped fresh thyme |
| 2 ½ tsp. | kosher salt |
| 3 medium | garlic cloves, minced (2 tsp.) |
| 1 cup | heavy cream |
| ½ tsp. | cayenne pepper |
| ½ tsp. | black pepper |
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.
PICK THE RIGHT PAN
Keep the corn, pepper, and okra vibrant by preparing this recipe in a stainless steel or nonstick skillet. A cast-iron pan may cause the vegetables to take on a gray tone.
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