Maque choux (pronounced “mock shoe”) is a staple of Southern Louisiana; both the name and the ingredients are an amalgam of Native American and French ingredients and dishes. While it always includes corn and bell peppers, the other ingredients vary widely; adding sausage transforms this side dish into an entrée.
1 tablespoon olive oil
3/4 pound bulk Chaurice, Hot Italian Sausage, or purchased sausage
1 large onion, chopped
1 red bell pepper, seeds and ribs removed, chopped
1 celery rib, chopped
1 jalapeño or serrano chile, seeds and ribs removed, chopped
2 garlic cloves, minced
1 tablespoon smoked Spanish paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 bay leaf
3/4 cup heavy cream
2 cups fresh or frozen and thawed corn kernels
Salt and freshly ground black pepper to taste
Hot red pepper sauce to taste
1. Heat oil in a large deep skillet over medium-high heat. Add sausage and brown well. Remove sausage from the skillet with a slotted spoon, and set aside.
2. Add onion, red bell pepper, celery, chile, and garlic to the skillet. Cook over medium-high heat, stirring frequently, for 3 minutes, or until onion is translucent. Add paprika, oregano, and thyme, and cook for 1 minute, stirring constantly.
3. Stir parsley, bay leaf, and cream into the skillet, and bring to a boil, stirring frequently. Return sausage to the skillet, cover the skillet, reduce the heat to low, and simmer for 10 minutes, or until vegetables soften. Add corn, and simmer for an additional 3 minutes uncovered.
4. Season to taste with salt, pepper, and hot red pepper sauce. Serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally, until hot.