Maque Choux with Andouille Sausage

Ingredientes

1 tablespoon grapeseed or other neutral oil

12 ounces andouille sausage, halved lengthwise and cut into ½-inch pieces

2 tablespoons salted butter

1 small yellow onion, finely chopped

1 small red bell pepper, stemmed, seeded and finely chopped

1 Anaheim chili, stemmed, seeded and finely chopped

Kosher salt and ground black pepper

2 medium garlic cloves, minced

½ teaspoon dried thyme

3 cups corn kernels

1 tablespoon cider vinegar

4 scallions, thinly sliced

Instruções

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, stirring, until well browned, about 3 minutes. Transfer to a paper towel-lined plate and discard any fat in the skillet.

Set the skillet over medium and melt the butter. Add the onion, bell pepper, Anaheim chili and ½ teaspoon salt. Cook, scraping up any browned bits and stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Increase to medium-high and add the corn, ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring, until the corn is crisp-tender, 3 to 5 minutes.

Return the sausage to the skillet, stir and cook until heated through, about 1 minute. Stir in the vinegar, then taste and season with salt and pepper. Stir in the scallions.

Notas

Don’t forget to salt the vegetables immediately after adding them to the skillet. This helps draw out moisture so they soften faster.

Pronounced “mock shoe,” this Creole classic from Louisiana is said to get its name from a French inflection of a Native American word for the dish. We swapped the standard green bell pepper for an Anaheim chili, which has a bright yet earthy flavor and mild heat. If you can’t find an Anaheim chili, a small poblano is a good alternative. Fresh, sweet summer corn is best, but frozen works, too. If using frozen corn, use a 1-pound bag directly from the freezer.