Chicken and Sausage Maque Choux …
Another winning dish shared by a good friend and great cook!
Hester has served it for years and I have loved every bite. After enjoying once again this summer, I asked for the recipe and Hester generously agreed to share with our EE community. It is easy to prepare ahead so you are enjoying a cocktail with your guests instead of standing over the stove. I know you will enjoy this dish as much as I and countless others do!
See recipe below and stay tuned this week for a recipe every day, all perfect for your fall and winter dinner parties … Enjoy!
Dear Friends,
Now, you may be asking what is Maque Choux? My very talented friend, Hester, is not only a great cook, but also a student of everything she does. She explains … it is a traditional Louisiana Cajun and Creole dish. As Hester also explained to me, it starts with the “Holy Trinity” of Cajun vegetables — green bell pepper, onion, and celery. (Thankfully, Hester’s recipe uses orange bell pepper!)
Beyond the Holy Trinity reference being a “playful mod to the Father, Son, and Holy Ghost”, this reference evokes a sense of how the flavors work together to form a stronger whole than each part alone. I love that over the years Hester has shared so much of her culinary expertise with me.
This is what I do for you in my workshop! I share my entertaining expertise to ensure you are the most relaxed and confident host you can be. Just as I point out in today’s video, I trust others for the makeup I wear. Why wouldn’t I? I don’t know anything about makeup. I also trust someone to advise me on my skin care. Ed and I also don’t buy a single piece of furniture without the trusted guidance from our Interior Designer, Kate Newman.
I hope you will appreciate me as your trusted advisor on all things entertaining and join me for the workshop starting next Wednesday. I want you to enjoy entertaining as much as I do!
Watch now!
In my “30 Days to Effortless Entertaining” Fall Workshop, you’ll …
- How to shift from perfectionist hosting to authentic hospitality
- Why “gracious” creates more meaningful connections than “perfect”
- Simple strategies that build confidence with every gathering
- How to focus on what truly matters: your guests’ hearts
You will also receive a copy of my book, Effortless Entertaining and …
Exclusive Fall Bonuses
- Complimentary 2-hour live module on Hosting Overnight Houseguests
- Complimentary access to my “Entertaining with Wellness” 11-part video series
Two chances to transform your entertaining this fall:
- September 17th
- October 15th
Listen, sweet friend: You don’t need a bigger house, fancier dishes, or gourmet cooking skills. You need permission to be yourself and the confidence to believe that’s enough.
What would it feel like to open your door with confidence instead of anxiety? To serve a simple meal with joy instead of apology? To create gatherings that feel natural and warm?
That’s what’s waiting for you.
Ready to get started?
Chicken and Sausage Maque Choux
SERVES 6
Ingredients
1 lb hot Italian sausage, cut into ½ inch pieces
2 lbs or more, skinless, boneless chicken thighs
2 large sweet onions, chopped
2 orange bell peppers, chopped
2 large celery ribs, chopped
6 ears of corn, kernels cut off the cob
2 pints grape or cherry tomatoes, halved
4 sprigs of fresh thyme, leaves removed
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
½ cup fresh basil, chopped
Directions
In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and drain on paper towels.
Keep the rendered fat in the skillet.
Brown the chicken in the rendered fat. Remove and add to sausage.
Sauté onions, bell pepper, and celery in skillet until softened. Add thyme leaves, cayenne, salt, and pepper. Continue to cook until
slightly brown.
Add corn and tomatoes. Cook until the tomatoes are slightly soft.
Nestle the chicken and sausage into the vegetables. Simmer for a few minutes until the chicken thighs are cooked through.
Stir in basil and serve.
DeeDee’s Notes
- Great with crusty sourdough bread to sop us all the juices!
- Recipe may be prepped the day before and prepared earlier in the day.
- Add the basil and warm before serving.
- Serve with rice and warm crusty bread.
Sources & Resources
Did you know …
In Week 3 of the “30 Days to Effortless Entertaining” workshop, we cover Menus and Recipes to ensure you’re enjoying the party with your guests and not, scrambling in the kitchen.
To learn more and register for the workshop, click here.
Just a reminder! The Guide, 2nd Edition is included in the workshop 😍!
CINDY
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