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Maque Choux with Sausage

Maque Choux with Sausage Categories:
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:

    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 tsp.  kosher salt
    3 medium  garlic cloves, minced (2 tsp.)
    1 cup  heavy cream
     tsp.  cayenne pepper
     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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