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Smoked Chicken Sausage Maque Choux with Corn & Sweet Peppers

What could feel like an overly hearty dish of cream and sausage is lightened up with the help of sweet summer corn and peppers. A traditional maque choux is prepared with bacon grease, but smoked chicken sausage easily takes its place in this recipe; it’s spicy enough, but we added in some Crystal hot sauce for an extra punch of heat. This dish is ready to eat in only half an hour, and any leftovers (if you manage to have any!) are even better the next day as all the ingredients mingle over time.
Prep Time: 15 Min Cook Time: 15 Min No Added Gluten A Quick Fix

About the Dish

  • Sweet Peppers

    Sweet Peppers

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Corn

    Corn

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Smoked Chicken Sausage

    Smoked Chicken Sausage

  • Crystal Hot Sauce

    Crystal Hot Sauce

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Seed and chop peppers. Finely chop onion. Finely chop garlic. Cut kernels from corn and then use a spoon to scrape the milky liquid from the cobs, collecting both in a bowl. Cut sausage into 1/4 inch slices at an angle. Chop parsley.
2
Warm 2 teaspoons oil in a skillet over medium heat. Stir in peppers and onion. Cook until vegetables begin to soften, about 5 minutes, stirring often. Do not let vegetables brown.
3
Stir in garlic and corn. Cook until kernels are tender, about 4 minutes, stirring often.
4
Stir in cream and cook for 2 minutes, stirring continuously.
5
Stir in sausage. Cook until sausage is hot, about 1 minute, stirring continuously.
6
Season to taste with hot sauce, parsley, kosher salt and black pepper. Serve at once.