I still remember the first time I made Maque Choux With Sausage Corn for my family. It was one of those nights when I thought dinner might be a challenge, and this spicy sausage corn dish came together perfectly, saving the day. The smoky sausage mixed with tender corn and the subtle Cajun spices made everyone gather around the table, asking for seconds. That night, this Louisiana Maque Choux earned its place as a reliable family favorite.
This Maque Choux With Sausage Corn fits right into real home cooking because it uses simple ingredients most of us have on hand. No complicated prep or fancy tools—just good, honest flavors that bring comfort to any dinner. I keep coming back to this recipe when I want a southern food Maque Choux that not only tastes great but also keeps the kitchen feeling warm and inviting.
Whether you’re a seasoned home cook or someone who just wants a dependable meal that won’t disappoint, this corn and sausage recipe offers just what you need. It’s quick enough for weeknights but satisfying enough for weekends when friends drop in. If you’re looking for a spicy sausage corn dish with roots in Cajun cooking that’s both delicious and doable, you’ve found your new go-to. I can’t wait for you to make this Maque Choux With Sausage Corn part of your own meal rotation.
If you enjoy this, your family might also like my tortellini soup with sausage and kale or the pumpkin cornbread with cinnamon honey butter for a cozy side. And for a twist on flavor, try my turkey medallions with orange teriyaki sauce—each recipe designed for everyday cooking friends like you.
What You’ll Need:
Here’s a simple list of ingredients for your Maque Choux With Sausage Corn. These are staples you’ll find in your regular grocery aisle, making it budget-friendly and easy to shop for.
- 1 pound smoked sausage, sliced (Andouille or kielbasa work great)
- 4 cups fresh or frozen corn kernels (No worries if you don’t have fresh—frozen works just as well in this Maque Choux With Sausage Corn.)
- 1 medium onion, diced
- 1 bell pepper, diced (I usually go with green for a bit of color contrast)
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh, whichever you have)
- 1/2 cup chicken broth (helps keep things juicy without extra fat)
- 2 tablespoons butter
- 1 teaspoon smoked paprika (adds a subtle smoky flavor)
- 1/2 teaspoon cayenne pepper (adjust based on your heat preference)
- Salt and black pepper, to taste
- 2 tablespoons green onions, sliced (for garnish and fresh flavor)
Simple swaps: If you don’t have smoked paprika, regular paprika works fine. Want to make this a bit milder? Skip the cayenne or add just a pinch. This Maque Choux With Sausage Corn keeps costs reasonable because ingredients like frozen corn and canned tomatoes are super affordable.
Prep shortcut: I keep frozen corn in the freezer year-round to make this dish whenever the craving hits. You can also dice the vegetables ahead and store in an airtight container to save time on busy days.
Storage tip: Leftovers of this Maque Choux With Sausage Corn keep well in the fridge for 3 days. Just reheat gently on the stovetop or microwave, adding a splash of broth if needed to keep it juicy.
For more flavor ideas, check out this Corn and Okra Maque Choux from Simple Seasonal that adds a veggie twist.
Let’s Make It Together:
Ready to try this Maque Choux With Sausage Corn? From start to finish, it takes about 30-40 minutes, and the steps are easy to follow. Here’s how I walk through it every time.
- Cook the sausage: Heat a large skillet over medium heat. Add the sliced sausage and cook until it starts to brown and crisp around the edges, about 5-7 minutes. This step brings out the smoky flavors that make this Cajun cooking recipe special.
- Sauté the veggies: Remove the sausage and set it aside. In the same skillet, add butter, then toss in the diced onions, bell pepper, and garlic. Cook until softened and fragrant, around 5 minutes. Your kitchen will smell amazing at this point.
- Combine corn and tomatoes: Stir in the corn kernels and diced tomatoes. Let everything cook together for about 5 minutes, allowing the corn to soften and soak up those delicious flavors.
- Add broth and spices: Pour in the chicken broth, then sprinkle the smoked paprika, cayenne pepper, salt, and black pepper. Stir everything well. Now’s a good time to taste and adjust seasoning.
- Return the sausage: Add the cooked sausage back to the skillet. Let the Maque Choux With Sausage Corn simmer for 8-10 minutes on low heat to blend all those flavors.
- Finish with green onions: Just before serving, sprinkle sliced green onions on top to bring a fresh pop.
Helpful kitchen tip: While this cooks, you can set the table or whip up a simple side salad for an easy, balanced meal.
Don’t worry if your Maque Choux With Sausage Corn looks a little saucy—that’s how it should be. It’s moist and bursting with flavor, not dry.
Once you’ve tried this, you might want to try the Conecuh Maque Choux recipe, a Louisiana variation featuring grilled sausage that’s worth exploring for a smoky twist.
How to Serve & Enjoy:
This Maque Choux With Sausage Corn is such a crowd-pleaser for casual dinners or when friends come over. I usually serve it as a main dish with a couple of simple sides. Steamed rice or crusty bread works perfectly to soak up the sauce and balance the smoky, spicy notes.
It also pairs wonderfully with classic southern sides like collard greens, making it a full southern food Maque Choux experience. I’ve even served it alongside a fresh cucumber salad when the weather calls for something lighter.
When leftovers happen, this corn and sausage recipe transforms into a tasty filling for tacos or a breakfast scramble. Just reheat and toss it into eggs or tortillas for a quick, satisfying meal any time of day.
For seasonal variations, I’ve added sliced okra or a bit of diced zucchini into the skillet. It gives a fresh twist to the traditional Louisiana Maque Choux without overpowering the sausage or corn.
Friends and family always comment on how comforting and flavorful this dish is. It’s one of those recipes that brings people together around the table effortlessly.
If you love this, try pairing Maque Choux With Sausage Corn with a side of my pumpkin cornbread with cinnamon honey butter for an extra-special southern dinner.
Your Questions Answered:
1. Can I make this Maque Choux With Sausage Corn ahead of time? Absolutely! It tastes great reheated and sometimes the flavors are even better the next day. Just store it in an airtight container in the fridge for up to 3 days.
2. What’s a good substitute for smoked sausage? Chicken sausage or even kielbasa are great alternatives. For a spicier kick, I’ve used chorizo in a pinch, which adds its own smoky charm.
3. How do I adjust this Maque Choux With Sausage Corn for more or fewer people? Simply double the ingredients for a crowd or halve them if it’s just you and one other. The recipe scales well without losing flavor.
4. Can I make this dish vegetarian? You sure can! Leave out the sausage and add extra veggies like bell peppers and diced zucchini. Use vegetable broth instead of chicken broth.
5. Is this spicy? This cajun cooking recipe has a mild to medium heat level, but you can easily adjust by reducing or upping the cayenne pepper.
6. What’s the best way to store leftovers? Refrigerate in an airtight container for up to 3 days. If you freeze it, use within 2 months for best taste.
7. Do I have to use fresh corn? Not at all. Frozen corn is a perfect substitute and I often use it because it’s convenient and keeps well.
For more tips like these, you might check out other variations over at Karen’s Kitchen Stories or even see how Corn and Okra Maque Choux adds a garden touch.
Final Thoughts:
Maque Choux With Sausage Corn has a special spot in my recipe collection because it’s dependable and always satisfying. It’s one of those southern food Maque Choux dishes that deliver comfort without fuss. My best Maque Choux With Sausage Corn tips?
Don’t rush cooking the sausage; those browned edges add so much flavor.
Use either fresh or frozen corn—both work beautifully.
Adjust the heat to your liking by playing with the cayenne pepper.
Over the years, I’ve tried a few variations: swapped andouille for kielbasa, added okra for texture, and even made a vegetarian version. My most requested version is the classic one with smoked sausage because it always hits the spot for family dinners.
I encourage you to make this Maque Choux With Sausage Corn your own. Try the tweaks and enjoy the way it fills your kitchen with warmth and bold flavors. I hope you find it as trustworthy in your kitchen as I do in mine.
For more recipes that bring people together, take a look at my turkey medallions with orange teriyaki sauce or stop by the Facebook group featuring recipes like Conecuh Maque Choux, a Louisiana dish with grilled sausage that offers a slightly different take on this southern classic.
Happy cooking, friends! This Maque Choux With Sausage Corn recipe is ready to become a reliable favorite at your table.
Maque Choux With Sausage Corn
Maque Choux with Sausage Corn is a flavorful Louisiana dish featuring sweet corn, smoky sausage, and tender vegetables sautéed together to create a comforting, slightly spicy side or main course.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Louisiana
Ingredients
- 4 ears fresh corn, kernels removed (or 4 cups frozen corn)
- 2 tablespoons vegetable oil
- 1 pound smoked sausage, sliced into rounds
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the sliced sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage and set aside.
- In the same skillet, add the onion, green bell pepper, and red bell pepper. Sauté until softened, about 5 minutes.
- Add the garlic and cook for an additional 1 minute until fragrant.
- Stir in the corn kernels and diced tomatoes, then pour in the chicken broth.
- Add smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
- Reduce heat to low, cover, and simmer for 10 minutes until the corn is tender.
- Stir in the butter and cooked sausage, cooking another 2 minutes to let flavors meld.
- Garnish with chopped fresh parsley if desired, then serve warm.
Notes
For a creamier version, stir in a splash of heavy cream or a few tablespoons of grated cheese before serving.