Corn Maque Choux

Just a fantastic creation of Andouille Sausage, corn, bell peppers and tomato. Seasoned well with those Cajun spices and then cooked in a heavy cream.  I mean come on.  One of my all time favorites.   

Corn Machoux starts at 6:45 minutes on the video.

Ingredients

• 4 ounces chopped andouille OR 6 slices of bacon, chopped and fried crisp. You can use either one.
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 4 cups corn ( 6-8 ears) grilled and cut off the cob, (I didn’t grill the corn). If you choose to grill corn it’s even better.
• 1 yellow onion diced, 
• 1/2 cup green bell pepper diced, 
• 1 jalapeño, seeds and membrane removed ( diced), 
• 1 tablespoon fresh thyme leaves, minced
• 3/4 cup chopped tomato(I used grape tomatoes cut in half)
• 1/2 tbls Tony’s cajun seasoning, 
• 1/2 cup heavy cream. 
• Cayenne pepper
• Sliced green onions for garnish

Directions:

Cook andouille until lightly browned. Melt butter and add onions, bell pepper and jalapeño. Sauté for 2-3 minutes. Add seasoning, thyme and garlic. Sauté another minute. Add the corn and tomato,simmer 15 minutes. Adjust seasonings. Stir in heavy cream, simmer 5 more minutes. Sprinkle with cayenne to taste. Garnish with green onions.. .Bon Appetit  !   

It is based off an Emeril Lagasse recipe.