The Recipe: Macchou with Andouille Sausage

The star of maque choux, one of many traditional dishes of Louisiana’s Cajun nation, is contemporary summer time corn. Naturally candy kernels are in scrumptious stability with a scrumptious mix of greens and lobster. However it could actually veer to the heavy facet, thanks largely to the addition of cream.

To loosen up the recipe for our e-book “Milk Road Tuesday Nights,” which limits recipes to 45 minutes or much less, we use an ingredient most cooks throw away—corn on the cob. As an alternative of weighing down the dish with dairy, which tends to uninteresting different flavors, we extract the “milk” of the corn. After chopping by way of the grains, we use the again of a knife to scrape off the cobs, releasing the starchy liquid so as to add a wealthy, creamy texture that will not overwhelm the opposite substances.

Pronounced “mock shoe,” which is alleged to be a French inversion of a Native American phrase, this Creole traditional is often made with lobster and/or taco pork. Each are laborious to come back by, so we selected Andouille sausage for its smoky and meaty taste. We have additionally swapped out the usual inexperienced chilies for poblano chiles, which have an earthy taste and delicate warmth.

Stirring a tablespoon of apple cider vinegar into the completed crust will brighten it up.

Mac chow with andouille sausage


Take away 3 ears of corn, husks and silk
1 tablespoon of grapeseed or different impartial oil
6 ounces andouille sausage, halved lengthwise and lower into 1-inch items
2 tablespoons of salted butter
1 small yellow onion, finely chopped
1 small pink bell pepper, seeded and finely chopped
1 poblano sizzling pepper, seeded and finely chopped
Salt and floor black pepper
2 medium sized garlic cloves, minced
½ teaspoon dried thyme
1 tablespoon of apple cider vinegar
4 inexperienced onions, lower into skinny slices


Utilizing a chef’s knife, lower kernels from the ears of corn. sit apart. Separately, stand every bit of bread in a large bowl, then use the again of a knife to scrape from prime to backside throughout it, permitting the liquid to drip into the bowl. Add the cereal to the bowl and go away it apart.

In a 12-inch skillet over medium warmth, warmth the oil till shimmering. Add sausage and prepare dinner, stirring, till effectively browned, about 3 minutes. Switch to a paper towel-lined plate and skim off any fats from the skillet.

We put the pan on medium warmth and soften the butter. Add the onion, bell pepper, sizzling poblano, and 1/2 teaspoon salt. Cook dinner, scraping up any browned bits and stirring sometimes, till greens are tender, 5 to 7 minutes. Add garlic and thyme, then prepare dinner for about 30 seconds, till aromatic. Improve combination to medium-high and add corn kernels, liquid, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook dinner, stirring, till corn is tender, 3 to five minutes.

Return the sausage to the skillet, stir, and prepare dinner till heated by way of, about 1 minute. Add the vinegar, then style and season with salt and pepper. stir in inexperienced onions.

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