Skillet Maque Choux: With Andouille Sausage
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A quick and easy weeknight meal featuring spicy andouille sausage, corn, and okra in a creamy sauce. This Louisiana-inspired skillet dish is perfect served with cornbread.
Ingredients
- 14.8 ml unsalted butter
- 227 g cured andouille sausage diced
- 1 medium red bell pepper chopped
- 1 small yellow onion chopped
- 473 ml frozen corn thawed
- 473 ml frozen sliced okra thawed
- 3 medium cloves garlic minced
- 14.8 ml fresh oregano chopped
- dried oregano
- cayenne pepper
- kosher salt
- freshly ground black pepper
- 237 ml heavy cream
- half-and-half
- cornbread
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 266 mg
- Iron: 2.59 mg
- Magnesium: 71.1 mg
- Phosphorus: 253 mg
- Potassium: 784 mg
- Zinc: 1.85 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml unsalted butter
- dried oregano
- cayenne pepper
- kosher salt
- freshly ground black pepper
- 237 ml heavy cream
- half-and-half
- cornbread
Prepare
- Dice 227 g cured andouille sausage
- Chop 1 medium red bell pepper
- Chop 1 small yellow onion
- Thaw 473 ml frozen corn
- Thaw 473 ml frozen sliced okra
- Mince 3 medium cloves garlic
- Chop 14.8 ml fresh oregano
Let's Cook
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Step 1.
Melt 1 tablespoon unsalted butter in a 10-inch skillet over medium heat. Add 8 ounces diced cured andouille sausage and cook, stirring occasionally, until lightly browned, 3 to 5 minutes.
-
Step 2.
Add 1 chopped medium red bell pepper and 1 chopped small yellow onion to the skillet. Cook, stirring occasionally, until soft, about 5 minutes.
-
Step 3.
Stir in 2 cups thawed frozen corn and 2 cups thawed frozen sliced okra. Cook until warmed through, 3 to 5 minutes.
-
Step 4.
Add 3 minced medium cloves garlic, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried), and a pinch of cayenne pepper (optional). Cook until fragrant, about 1 minute. Season to taste with kosher salt and freshly ground black pepper.
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Step 5.
Pour in 1 cup heavy cream or half-and-half and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until slightly thickened, 5 to 6 minutes.
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Step 6.
Divide the maque choux between four bowls and serve with cornbread, if desired.