Maque Choux
Cuisine: American
Author: Rachel Hanawalt
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
In the mood for a spicy Creole dish? Maque Choux is a one pot, no fuss meal that's zesty, savory, and will have dinner on the table in no time!
  • 1 12 oz package andouille sausage, cut into bite sized pieces*
  • ½ tsp olive oil
  • 1½ C fresh okra, cut into coins
  • ⅔ C diced green pepper
  • ½ C sweet onions, diced
  • 2 tsp fresh minced garlic
  • 3 C sweet corn (fresh or frozen)
  • 1 C skinned and seeded tomatoes (you
  • can use drained canned diced tomatoes)
  • salt and pepper to taste
  1. As with stir fries and most one-pot meals, I like to have most of my ingredients prepped before I begin cooking, so chop and dice everything that needs to be chopped and diced. For the andouille sausage, I typically cut it in half lengthwise and then chop the halves into bite sized pieces.
  2. Heat a large, deep pan and ½ tsp of olive oil over medium high heat for 1 minute. Add the andouille sausage to the pan and brown, stirring a few times, for about 3 minutes. Pour the sausage into a large bowl or onto a plate, and set aside.
  3. Add the okra to the pan and cook it in the oils that are left over from the sausage. Cook until browned and beginning to soften, and then add it to the bowl with the sausage. Be sure not to over-cook, so that it doesn't become slimy.
  4. Reduce the heat to medium and add your green peppers and onions to the pan. Cook until softened, again, about 3 minutes.
  5. Add minced garlic to the pan and cook for 1 minute.
  6. Add the corn and diced tomatoes to the pan. Also add the andouille sausage and the okra back in as well. Cook until everything is heated through. 3-5 minutes.
  7. Serve piping hot and right from the pan.
*Use a chicken andouille sausage for a lighter dish.
Recipe by Simple Seasonal at