I love a big bowl of veggies and meat. It’s the best. Filling and good for you – provided there’s not too much meat, that is. Maque Choux is a traditionally creole dish that fit the bill for a filling weeknight meal. We served this with rice to add a grain.
1T veg oil
12oz andouille sausage, halved lengthwise and cut into 0.5″ pieces
1 small onion, finely chopped
1 small red bell pepper, stemmed and seeded, finely chopped
1 Anaheim chili, stemmed and seeded, finely chopped
salt & pepper
2 garlic cloves, minced
0.5t dried thyme
2c fresh corn kernels (or 1lb frozen)
1t cider vinegar
4 scallions, thinly sliced
Heat oil in a 12″ skillet over medium-high heat until shimmering. Add the sausage and cook, stirring, until well browned, about 3 minutes. Transfer to paper-towel lined plate and discard any fat in the skillet.
Set skillet over medium heat and melt the butter. Add the onion, bell pepper, chili, and 0.5t salt. Con, scraping up browned bits and stirring occasionally, until vegetables are softened, 5-7 minutes. Stir in garlic & thyme and cook until fragrant, about 30 seconds. Increase heat to medium-high and add corn, 0.75t salt and 0.25t pepper. Cook, stirring until corn is crisp-tender, 3-5 minutes.
Return sausage to skillet, stir and cook until heated through, about 1 minute. Stir in the vinegar, then taste and season with salt & pepper. Stir in the scallions.
From Tuesday Nights cookbook by Milk Street Magazine.