Okra And Corn Maque Choux Southern Living Recipes

MAQUE CHOUX WITH SAUSAGE

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.

OKRA-AND-CORN MAQUE CHOUX - SOUTHERN LIVING

Steps:

• Sauté sausage (or chicken) in a large skillet over medium-high heat until browned (or fully cooked). Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato (or rotel with juice); cook, stirring often, 10 minutes. Season with salt and pepper to taste.

MAQUE CHOUX

Steps:

• As with stir fries and most one-pot meals, I like to have most of my ingredients prepped before I begin cooking, so chop and dice everything that needs to be chopped and diced. For the andouille sausage, I typically cut it in half lengthwise and then chop the halves into bite sized pieces.
• Heat a large, deep pan and ½ tsp of olive oil over medium high heat for 1 minute. Add the andouille sausage to the pan and brown, stirring a few times, for about 3 minutes. Pour the sausage into a large bowl or onto a plate, and set aside.
• Add the okra to the pan and cook it in the oils that are left over from the sausage. Cook until browned and beginning to soften, and then add it to the bowl with the sausage. Be sure not to over-cook, so that it doesn't become slimy.
• Reduce the heat to medium and add your green peppers and onions to the pan. Cook until softened, again, about 3 minutes.
• Add minced garlic to the pan and cook for 1 minute.
• Add the corn and diced tomatoes to the pan. Also add the andouille sausage and the okra back in as well. Cook until everything is heated through. 3-5 minutes.
• Serve piping hot and right from the pan.