blueberries and figs, Mom brought me cucumbers, tomatoes, and okra last weekend. She also handed me the most recent issue of Southern Living that features recipes with tomatoes, okra, and corn. The cover features a bowl of maque choux with sausage, and it looked good enough to try.
I've made maque choux before, and I have to say that I think I liked the other version better for one simple reason. The bacon is essential. The sausage is great, but it doesn't permeate the vegetables like bacon does. So if you make this, please cook the vegetables in bacon grease and then crumble the bacon on top at the end (and maybe use a little less sausage than I did). One slice will do, and it will make all the difference. Or, if you want to stick with this recipe, use amazing sausage (something like the medium or hot sausage from Bradley's Country Store in Tallahassee). I'm not saying this wasn't good as is (it's hard to go wrong with fresh homegrown veggies), and I'm still enjoying the leftovers, but I learned an important lesson.
Maque choux with sausage (adapted from Southern Living)
14 oz. spicy smoked sausage (I used turkey sausage), diced
1 small onion, chopped
1 small green pepper, diced
2 garlic cloves, minced
2 cups sliced okra
kernels from 4 small ears of corn (about 2 cups)
3 tomatoes, chopped
salt and pepper to taste
Brown sausage pieces in a large skillet over medium-high heat. Then stir in the onion, green pepper, and garlic and saute until tender (about 5 min). Add okra, corn, and tomatoes, reduce heat to medium-low, and cook for about 10 min, stirring frequently. Season with salt and pepper to taste. Serves 4.