Jambalaya Maque Choux

What’s your philosophy when it comes to food and dining? Do you just pick out recipes and restaurants willy-nilly? Not me. I’m a firm believer in relying on the experts when it comes to most things edible, and that includes the menu, whether it’s at home or out on the town.

So when it comes to New Orleans-style food, I look to Louisiana natives, and who better than Zatarain’s.

Since 1889, Zatarain’s has been the authority on the fun and flavor of New Orleans, so whenever I see a recipe from those folks, my mouth beings to water.

With Fat Tuesday just around the corner, here’s a New Orleans-style jambalaya with a fun Cajun twist from Zatarain’s. It’s called Jambalaya Maque Choux.

Corn maque choux is a traditional south Louisiana dish with corn and peppers, usually served as a side or over rice. In this version from Zatarain’s, some andouille sausage is added to kick up the flavor up a notch.

Jambalaya Maque Choux
1 tablespoon oil
½ pound andouille sausage, cut into ¼-inch slices
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped red onion
2½ cups water
1 14½-ounce can diced tomatoes, undrained
1 package Zatarain’s Jambalaya Mix
1 cup frozen corn
Heat oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes.
Add celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned
and vegetables begin to softened.
Stir in water, tomatoes and Rice Mix. Bring to boil. Reduce heat to low; cover and
simmer 20 minutes. Stir in corn; cover and cook 5 minutes longer or until rice is tender,
stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before
Yield: Serves 6.

One thought on “Jambalaya Maque Choux

  1. I’ve made something very similar to this, with a couple things added. I use chicken broth instead of water. If you like more spice, you can chop up a jalapeno and throw it in. Once I have everything cooked I usually add shrimp as well. Jambalaya is pretty easy and lends itself to creativity.

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