Maque Choux
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied or divided by 2 and makes good leftovers, hot or cold.
Ingredients
| 1 tsp. Olive oil |
| 2 ounce Andouille or other spicy sausage (cut into small dice) |
| 1 medium White onions (diced) |
| 1 small Green bell peppers (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 4 large ear Corn, sweet, white, raw (kernels cut from cob) |
| 1/4 tsp. Salt |
| 2 tsp. Fresh thyme |
| 1 cup No salt added vegetable stock |
| 3 tsp. Tabasco sauce (or other hot sauce) |
| 2 tomato Tomatoes (seeded and diced) |
| 2 medium Green onions (thinly sliced crosswise) |
Instructions
Add the sausage and cook for about 5 minutes. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the celery and peppers and cook for about 2 minutes. Stir frequently.
Add the corn and cook for 5 minutes. Stir occasionally.
Add the salt, thyme, vegetable stock, and hot sauce.
Cook for about 10 minutes, or until the liquid has evaporated. Stir occasionally.
Add the tomatoes and toss, then cook for one minute.
Serve topped with the green onions.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Maque choux might translate from the French moquer (mock) and choux (cabbage). When you look across the wide range of different recipes for maque choux, they begin with basic quickly cooked corn and veggies to long, slow braised dishes that turn out the consistency of creamed corn. I wanted something in between – the veggies needed to still have some bite to them but the dish needs to cook long enough to have the sausage and other flavors meld together.