Corn Stew with Chicken & Sausage

August 11, 2017
1 Ratings
Photo by Bobbi Lin
  • Makes 4 to 6
Author Notes

Special enough for Sunday, easy enough for the weekdays. —dinneralovestory

What You'll Need
  • 2 tablespoons olive oil
  • 8 ounces smoked andouille sausage, sliced into coins)
  • 6-7 bone-in, skin-on chicken thighs
  • 1/2 medium onion, chopped
  • 1/2 medium jalapeño pepper, seeds removed, minced
  • Salt and pepper to taste
  • Red pepper flakes to taste
  • 2-3 cups fresh corn kernels, uncooked
  • 1 cup cherry tomatoes, halved
  • Fresh thyme or chopped fresh basil
  • Squeeze of fresh lime
  1. In a Dutch oven or large pot over medium heat, brown the sausage in the olive oil until crispy, about three minutes. Remove the sausage to a large plate and set aside. Raise the heat to medium-high and brown the chicken (in batches if necessary) on both sides until mostly cooked through, about twelve minutes total. Remove the chicken to the plate with the sausage.
  2. Turn down the heat to medium-low and add the onions, jalapeno, salt and pepper, red pepper flakes if using, and a little more oil if necessary. Stir until the onions are slightly wilted. Add the corn and tomatoes and stir until the vegetables release their juices.
  3. Nestle the chicken and sausage among the vegetables, cover, and simmer for another 5 to 10 minutes, until the chicken is cooked through.
  4. Sprinkle with the basil or thyme and serve in bowls. Squeeze with fresh lime.

See what other Food52ers are saying.

  • msmely
  • Beverly Waite
    Beverly Waite

2 Reviews

Beverly W. September 5, 2017
I made this according to recipe and it was delicious. Made it again using chorizo and cilantro (browned chorizo as you would ground beef) and it was equally, but different, delicious.
msmely September 2, 2017
Didn't have andouille sausage so used double-smoked farmer sausage and added some extra garlic and paprika. We like it spicy so used a whole jalapeno ribs and all along with the red pepper flakes. I used 3 ears of corn and subbed in a cup worth of finely chopped bell peppers for the tomatoes since for me the bell peppers are less optional than tomatoes in maque choux. This is a great way to turn summer corn bounty into a meal where the corn doesn't get lost in a pile of cream and a long simmer. Depending on how fatty your chicken and sausage are, you may have to drain off some fat.