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A classic Cajun dish where sweet corn, smoky andouille sausage, and the holy trinity of vegetables are simmered in a rich, creamy sauce. It's a hearty, flavorful side that can easily double as a main.
Brown the Sausage
Sauté the Holy Trinity
Simmer the Maque Choux
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A classic Cajun dish where sweet corn, smoky andouille sausage, and the holy trinity of vegetables are simmered in a rich, creamy sauce. It's a hearty, flavorful side that can easily double as a main.
This cajun_creole recipe takes 45 minutes to prepare and yields 6 servings. At 564.61 calories per serving with 17.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and Serve
Omit the sausage and use vegetable broth. Add 8 oz of sliced cremini mushrooms or a can of drained black beans for extra substance and protein.
Add one minced jalapeño or serrano pepper along with the holy trinity. Increase the Cajun seasoning and add 1/4 teaspoon of cayenne pepper for an extra kick.
Replace the sausage with 1 lb of peeled and deveined shrimp. Stir them in during the last 3-4 minutes of cooking, just until they turn pink and opaque.
For a more Creole-style maque choux, add one 14.5-ounce can of diced tomatoes (drained) along with the corn.
Corn is rich in dietary fiber, which is essential for promoting digestive health, regulating blood sugar levels, and contributing to a feeling of fullness.
The 'holy trinity' of onion, celery, and especially green bell pepper provides a variety of vitamins and antioxidants, such as Vitamin C, which help protect the body against cellular damage.
Andouille sausage is a key source of protein in this dish, which is vital for muscle repair, immune function, and overall satiety.
The sweet corn in maque choux is a source of complex carbohydrates, which provide a steady release of energy to fuel your body and brain.
One serving of Sausage Maque Choux contains approximately 555 calories. This can vary based on the type of sausage and the fat content of the cream used.
Sausage Maque Choux is a hearty and flavorful dish that provides fiber from corn and vegetables, as well as protein. However, it is also high in saturated fat and sodium due to the andouille sausage and heavy cream. It's best enjoyed in moderation as part of a balanced diet.
Yes, this dish is excellent for making ahead. The flavors often meld and become even better the next day. Simply cool it completely before storing.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat, adding a splash of milk or broth if needed to loosen the sauce. You can also reheat it in the microwave.
Yes, you can freeze it. However, be aware that cream-based sauces can sometimes separate slightly upon thawing. To minimize this, cool the dish completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.
It's a versatile dish that can be served as a main course with a side of crusty bread or cornbread. As a side dish, it pairs wonderfully with grilled chicken, blackened fish, or pork chops.
Any good quality smoked sausage will work well. Kielbasa, smoked bratwurst, or even a spicy Italian sausage are great substitutes that will still provide a delicious, smoky flavor.