I had never heard of this delightful dish before, so after seeing this recipe @ Epi, I read a bit more about it, looked at some other recipes, and did a riff on it with what I had in the fridge.
My changes - I used leftover roasted pork butt in place of the chicken and sausage, so I started the prepping at the step where you saute the veggies. I used dried thyme in place of fresh, and added a splash of cream to it (based on a few other recipes I had referenced that as an ingredient).
Chicken and Sausage Maque Choux
Serves 6 active time: 1 hr 5 min
total time:1 3/4 hr
ingredients
6 ears corn
3 pounds chicken thighs with skin, excess fat trimmed
1 tablespoon oil
1/2 pound hot Italian sausage links, cut into 1/2-inch slices
3 medium onions, chopped
1 orange or red bell pepper, chopped
1 green bell pepper, chopped
1 large celery rib, sliced
2 fresh thyme sprigs
1/2 teaspoon cayenne, or to taste
3/4 pound cherry tomatoes (1 1/2 pints), halved
1/4 cup chopped fresh basil
Accompaniment: crusty bread
preparation
Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
Pour off all but 1 tablespoon fat from pot, then sauté onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.
http://www.epicurious.com/recipes/food/views/Chicken-and-Sausage-Maque-Choux-102279
My changes - I used leftover roasted pork butt in place of the chicken and sausage, so I started the prepping at the step where you saute the veggies. I used dried thyme in place of fresh, and added a splash of cream to it (based on a few other recipes I had referenced that as an ingredient).
Chicken and Sausage Maque Choux
Serves 6 active time: 1 hr 5 min
total time:1 3/4 hr
ingredients
6 ears corn
3 pounds chicken thighs with skin, excess fat trimmed
1 tablespoon oil
1/2 pound hot Italian sausage links, cut into 1/2-inch slices
3 medium onions, chopped
1 orange or red bell pepper, chopped
1 green bell pepper, chopped
1 large celery rib, sliced
2 fresh thyme sprigs
1/2 teaspoon cayenne, or to taste
3/4 pound cherry tomatoes (1 1/2 pints), halved
1/4 cup chopped fresh basil
Accompaniment: crusty bread
preparation
Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
Pour off all but 1 tablespoon fat from pot, then sauté onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.
http://www.epicurious.com/recipes/food/views/Chicken-and-Sausage-Maque-Choux-102279