Chicken and Sausage Maque Choux Recipe

Name: Chicken and Sausage Maque Choux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears corn; 3 pounds chicken thighs with skin, excess fat trimmed; 1 tablespoon oil; 1/2 pound hot Italian sausage links, cut into 1/2-inch slices; 3 medium onions, chopped; 1 orange or red bell pepper, chopped; 1 green bell pepper, chopped; 1 large celery rib, sliced; 2 fresh thyme sprigs; 1/2 teaspoon cayenne, or to taste; 3/4 pound cherry tomatoes (1 1/2 pints), halved; 1/4 cup chopped fresh basil; Accompaniment: crusty bread

Servings: persons

6 ears corn
3 pounds chicken thighs with skin, excess fat trimmed
1 tablespoon oil
1/2 pound hot Italian sausage links, cut into 1/2-inch slices
3 medium onions, chopped
1 orange or red bell pepper, chopped
1 green bell pepper, chopped
1 large celery rib, sliced
2 fresh thyme sprigs
1/2 teaspoon cayenne, or to taste
3/4 pound cherry tomatoes (1 1/2 pints), halved
1/4 cup chopped fresh basil
Accompaniment: crusty bread

1
Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices.
2
Discard cobs.
3
Pat chicken dry and season with salt and pepper.
4
Heat oil in a heavy 8-qt.
5
pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate.
6
Brown chicken in batches, transferring to another plate.
7
Pour off all but 1 tablespoon fat from pot, then saute onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes.
8
Add corn with juices and cook, stirring, 2 minutes.
9
Stir in tomatoes and sausage.
10
Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes.
11
If the maque choux is soupier than you like, simmer uncovered until juices are reduced.
12
Stir in basil and season with salt and pepper.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ears corn, 3 pounds chicken thighs with skin, excess fat trimmed, 1 tablespoon oil, 1/2 pound hot Italian sausage links, cut into 1/2-inch slices, and more.

Yes, Chicken and Sausage Maque Choux falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Sausage Maque Choux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions