I started out to make maque choux with andouille but the weather was so warm that I decided something chilled would be better for dinner. Corn, andouille, pepper, tomatoes, a little green onion and orzo combine to make this a lovely spicy summer salad. —inpatskitchen
ears raw corn
medium plum tomatoes
large green onions
extra virgin olive oil( and maybe a little more for finishing)
of your favorite Creole/Cajun seasoning(I used Tony Chachere's original) and maybe a little more for finishing
In This Recipe
With a sharp knife, remove the kernels from the ears of corn. I do this in a large bowl so I don't have "flying" kernels. Set that bowl aside.
Cut the andouille link lengthwise and then, if you like crosswise. On a grill or grill pan, grill the sausage and the poblano pepper until everything is lightly charred.
Remove the seeds from the poblano and dice finely. Slice the grilled andouille into thin half moons. Add both ingredients to the bowl of corn.
Cook the orzo per package instructions. Drain and while still hot, stir it into the bowl of corn, andouille and pepper.
Stir in the olive oil, sprinkle the Cajun/Creole seasoning over and stir again.
Seed and core the tomatoes and cut into a small dice and then thinly slice the green onions. Stir them into the pasta salad. Cover and chill. When ready to serve, taste for seasoning and or extra olive oil.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!