Sausage Maque Choux with Cornbread

Instructions

1. 1

   Brown the Sausage

   • Place a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the sliced andouille sausage in a single layer. Cook for 5-7 minutes, turning occasionally, until well-browned and crispy on both sides.
   • Using a slotted spoon, transfer the cooked sausage to a plate, leaving the rendered fat in the pot.
2. 2

   Sauté the Holy Trinity

   • Reduce the heat to medium. Add the butter to the pot with the sausage fat.
   • Once the butter is melted, add the chopped onion, bell pepper, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are very soft and have started to caramelize.
   • Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent it from burning.
3. 3

   Simmer the Maque Choux

   • Add the corn kernels to the pot. If using fresh corn, scrape the cobs with the back of a knife to release the corn 'milk' into the pot for extra flavor and creaminess.
   • Pour in the heavy cream and chicken broth. Stir in the Cajun seasoning, salt, and black pepper.
   • Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 10-12 minutes, stirring occasionally, until the corn is tender and the sauce has thickened enough to coat the back of a spoon.
4. 4

   Finish and Serve

   • Return the browned sausage to the pot. Stir to combine everything.
   • Continue to simmer for another 2-3 minutes to allow the flavors to meld and the sausage to heat through.
   • Taste the maque choux and adjust the seasoning if necessary with more salt, pepper, or Cajun seasoning.
   • Remove from heat and serve hot, garnished with a generous sprinkle of fresh green onions.