Welcome to a taste of Louisiana! This Maque Choux with Sausage recipe is a vibrant, one-pan dish that perfectly captures the essence of Cajun cooking. It’s a savory, sweet, and slightly spicy corn skillet packed with smoked sausage, fresh vegetables, and a creamy finish. If you’re searching for a comforting meal that comes together quickly, your search ends here. This dish is a celebration of Southern flavors and is guaranteed to become a new family favorite.
Maque Choux (pronounced “mock shoe”) is a classic dish of the American South, with deep roots in Cajun and Creole culinary traditions. It’s a testament to the region’s history, blending Native American corn cooking techniques with French and Spanish influences. This recipe for Maque Choux with Sausage honors that heritage while being perfectly adapted for the modern home cook.
What is Maque Choux?
At its heart, Maque Choux is a braised corn dish. The traditional method involves scraping the “milk” from the corn cobs to create a naturally creamy base. It typically starts with the “holy trinity” of Cajun cooking—onion, celery, and bell pepper—sautéed in butter or bacon fat. Our version builds on this classic foundation by adding hearty smoked sausage, turning a traditional side dish into a satisfying main course.
Why You’ll Love This Maque Choux with Sausage Recipe
- Flavor Explosion: The combination of sweet corn, smoky sausage, savory vegetables, and a touch of Cajun spice creates an unforgettable taste.
- One-Pan Wonder: Everything cooks together in a single skillet, which means minimal cleanup and maximum flavor infusion.
- Quick & Easy: This dish is ready in under 45 minutes, making it perfect for a busy weeknight dinner.
- Incredibly Versatile: You can serve it as a main dish, a hearty side, or even as a filling for tacos or lettuce wraps.
Key Ingredients for Maque Choux with Sausage
This recipe relies on a handful of fresh, flavorful ingredients to achieve its signature taste. Here’s what you’ll need:
- Smoked Sausage: Andouille is the classic choice for its smoky heat, but any smoked sausage will work beautifully.
- Corn: Fresh corn is best, but frozen corn is a great substitute when fresh isn’t in season.
- The Holy Trinity: A mix of yellow onion, green bell pepper, and celery forms the aromatic base of the dish.
- Garlic: Freshly minced garlic adds a pungent depth of flavor.
- Jalapeño: For a gentle kick of heat. Feel free to omit it for a milder version.
- Heavy Cream: This adds a luxurious, creamy finish that ties all the flavors together.
- Cajun Seasoning: Use your favorite store-bought brand or make your own for a personalized spice level.
- Chicken Broth: To help braise the vegetables and create a savory sauce.
Step-by-Step Instructions
Making this Maque Choux with Sausage is straightforward. Follow these simple steps for a perfect result every time.
- Brown the Sausage: Start by cooking the sliced sausage in a large skillet over medium-high heat until it’s nicely browned. Remove the sausage and set it aside, leaving the rendered fat in the skillet.
- Sauté the Vegetables: Add the onion, bell pepper, and celery to the skillet. Cook until they soften, which usually takes about 5-7 minutes. Add the minced garlic and diced jalapeño and cook for another minute until fragrant.
- Add the Corn: Stir in the corn kernels and Cajun seasoning. Cook for 3-4 minutes, allowing the corn to toast slightly in the flavorful fat.
- Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until the liquid has reduced by about half.
- Finish with Cream and Sausage: Stir in the heavy cream and the cooked sausage. Let it simmer for a few more minutes until the sauce has thickened and everything is heated through. Season with salt and pepper to taste, and garnish with fresh parsley or green onions before serving.
Tips for the Best Maque Choux
A few simple tricks can elevate your Maque Choux with Sausage from good to unforgettable.
- Don’t Overcrowd the Pan: Use a large skillet (a 12-inch cast iron is perfect) to ensure the vegetables and sausage brown properly instead of steaming.
- Use Fresh Corn: If you can, use fresh corn on the cob. After cutting the kernels off, use the back of your knife to scrape the “milk” from the cobs into the pan for extra creaminess.
- Control the Heat: Adjust the amount of jalapeño and Cajun seasoning to suit your spice preference. Remember, you can always add more heat, but you can’t take it away.
Serving Suggestions
This versatile Maque Choux with Sausage can be served in many delicious ways. Enjoy it on its own with a side of crusty bread, or serve it over a bed of fluffy white rice. It’s also fantastic alongside grilled chicken or fish. For a truly comforting meal, pair it with our Creamy Garlic Chicken. It also makes a wonderful festive side dish, similar in spirit to our unique Cranberry Jalapeño Dip (coming soon).
Storage and Reheating
Store any leftover Maque Choux in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream if it seems too thick. Looking for another great make-ahead meal? Try our Sausage Hashbrown Breakfast Casserole.
Maque Choux with Sausage: Frequently Asked Questions
Yes, this dish is great for meal prep! You can make it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors will actually meld and become even more delicious overnight. Reheat gently on the stovetop.
Absolutely. While fresh corn is ideal, frozen corn is an excellent substitute and doesn’t require any thawing before use. If using canned corn, make sure to drain it well before adding it to the skillet.
To control the heat, you can omit the jalapeño entirely or remove its seeds and membranes before dicing. You can also use a mild Cajun seasoning or reduce the amount called for in the recipe.
Maque Choux has its roots in Louisiana and is a staple of both Cajun and Creole cuisines. The dish is a result of cultural blending, combining Native American corn and cooking techniques with the influence of French and Spanish settlers.
Andouille sausage is the traditional choice for its smoky and spicy flavor profile, which perfectly complements the sweet corn. However, any good quality smoked sausage, like kielbasa or a spicy Italian sausage, will also work well.
The Perfect Maque Choux with Sausage Recipe
Maque Choux with Sausage: A Flavorful Cajun Corn Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
- In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, until softened. Add the minced garlic and jalapeño and cook for 1 more minute until fragrant.
- Stir in the corn kernels and Cajun seasoning. Cook for 3-4 minutes, stirring occasionally, allowing the corn to absorb the flavors.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5-6 minutes, or until the liquid has reduced by about half.
- Reduce heat to medium-low and stir in the heavy cream and the cooked sausage. Simmer for 2-3 minutes until the sauce has slightly thickened. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
Spice Level: Adjust the amount of jalapeño and Cajun seasoning based on your personal preference for heat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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