Corn Maque Choux Recipe
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Ingredients
By Measure
1/2 cup Andouille sausage, medium dice
1/2 cup celery, small dice
4 cups fresh corn
1 cup yellow onion, medium dice
1/2 cup red pepper, medium dice
1 tablespoon jalapeno pepper, minced
1/2 cup green cabbage, sliced thin
1/2 cup heavy cream
1/2 cup celery, small dice
4 cups fresh corn
1 cup yellow onion, medium dice
1/2 cup red pepper, medium dice
1 tablespoon jalapeno pepper, minced
1/2 cup green cabbage, sliced thin
1/2 cup heavy cream
2 teaspoons Cajun seasoning
2 tablespoons unsalted butter
Pinch of sugar
2 tablespoons unsalted butter
Pinch of sugar
Preparation
1. Start with a medium-hot skillet. Add 1 teaspoon of olive oil then add the Andouille sausage. Cook the sausage until fully cooked then remove from the skillet.
2. Using the same skillet add the onion and cabbage. Cook for 5-8 minutes stirring occasionally until the cabbage has become soft.
3. Add the corn, red pepper, jalapeno and celery to the skillet. Cook for 2 minutes then add the cream, Cajun seasoning and sugar. Stew for 2-3 minutes then add the butter.
4. Add the Andouille sausage back to the skillet. Stir well then season with salt and pepper to taste.