MAQUE CHOUX WITH SAUSAGE
This classic Louisiana dish has a long history.
Provided by Southern Living Test Kitchen
Time 25m
Yield Serves 4
Number Of Ingredients 12
Steps:
- 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.
CHICKEN AND SAUSAGE MAQUE CHOUX
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Provided by Allrecipes Member
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
- Pour off all but 1 tablespoon fat from pot, then saute onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
- Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.
Nutrition Facts : Calories 913.2 calories, Carbohydrate 94.1 g, Cholesterol 165.6 mg, Fat 34.8 g, Fiber 8.8 g, Protein 58.1 g, SaturatedFat 9.9 g, Sodium 1199 mg, Sugar 13.7 g
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