There’s a Cajun dish called maque choux in which fresh, sweet corn is stewed with peppers, onions, and seasonings. It’s a rich side dish that we wanted to turn into a one-pot meal by adding chicken pieces and thick slices of sausage. Here’s what we discovered:
Use frozen corn for convenience. Puree half the corn with water to infuse the stew with a deep corn flavor.
Replace hard-to-find andouille sausage with kielbasa sausage.
Brown the chicken pieces before cooking the remaining ingredients. Assemble the rest of the stew and nestle the chicken into the mixture to finish cooking. Make sure to pour off the chicken fat after browning to prevent the stew from tasting greasy.
Cajun cooks typically use green bell pepper for flavor, but we much prefer the sweeter, less vegetal flavor of red bell pepper.
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