Best 2 Chicken And Sausage Maque Choux Recipes

**Chicken and Sausage Maque Choux: A Flavorful Cajun Dish**

Originating in the heart of Cajun country, chicken and sausage maque choux is a hearty and flavorful dish that combines the trinity of Cajun cuisine - bell peppers, onions, and celery - with tender chicken, succulent sausage, and sweet corn. This classic Louisiana dish is a celebration of fresh, local ingredients and is often served over rice or alongside crusty bread. It's a comforting and versatile dish that can be enjoyed for lunch, dinner, or even as a game-day snack. In this article, we'll provide you with two delectable recipes for chicken and sausage maque choux: a traditional version and a slightly spicy variation. Both recipes are easy to follow and packed with flavor, ensuring that you'll have a delicious and authentic Cajun meal in no time. So, gather your ingredients, fire up the stove, and let's embark on a culinary journey to the vibrant flavors of Louisiana!

Here are our top 2 tried and tested recipes!

MAQUE CHOUX WITH SAUSAGE

Maque Choux with Sausage image

This classic Louisiana dish has a long history.

Provided by Southern Living Test Kitchen

Time 25m

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
8 ounces andouille sausage, diced
3 cups fresh corn kernels (from 6 ears)
7 ounces fresh okra, sliced (about 2 cups)
1 medium-size red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 tablespoon chopped fresh thyme
2 ½ teaspoons kosher salt
3 medium garlic cloves, minced (2 tsp.)
1 cup heavy cream
½ teaspoon cayenne pepper
½ teaspoon black pepper

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.

CHICKEN AND SAUSAGE MAQUE CHOUX

Chicken and Sausage Maque Choux image

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Provided by Allrecipes Member

Time 1h45m

Yield 6

Number Of Ingredients 13

Ingredients

6 ears corn
3 pounds chicken thighs with skin, excess fat trimmed
1 tablespoon oil
½ pound hot Italian sausage links, cut into 1/2-inch slices
3 medium onions, chopped
1 orange or red bell pepper, chopped
1 green bell pepper, chopped
1 large celery rib, sliced
2 sprigs fresh thyme
½ teaspoon cayenne pepper, or to taste
¾ pound cherry tomatoes, halved
¼ cup chopped fresh basil
1 (1 1/2) pound Accompaniment: crusty bread

Steps:

Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
Pour off all but 1 tablespoon fat from pot, then saute onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.

Nutrition Facts : Calories 913.2 calories, Carbohydrate 94.1 g, Cholesterol 165.6 mg, Fat 34.8 g, Fiber 8.8 g, Protein 58.1 g, SaturatedFat 9.9 g, Sodium 1199 mg, Sugar 13.7 g

Tips:

Use high-quality ingredients: The better the ingredients, the better the macque choux will be. This means using fresh vegetables, good-quality sausage, and a flavorful stock.
Don't be afraid to adjust the seasonings: Macque choux is a versatile dish that can be tailored to your own taste. If you like it spicy, add more cayenne pepper. If you like it smoky, add a pinch of smoked paprika. And if you like it tangy, add a squeeze of lemon juice.
Cook the macque choux until the vegetables are tender: But not mushy. You want them to retain their slight crunch.
Serve the macque choux immediately: Or as soon as possible after it's made. This is when it's at its best.

Conclusion:

Macque choux is a delicious and versatile dish that's perfect for any occasion. It's easy to make, and it's sure to please everyone at the table. So next time you're looking for a new side dish, give macque choux a try. You won't be disappointed!