Chef Dedrick Broussard of Steamboat
Warehouse Restaurant

Corn & Smoked Andouille Maque Choux

2 1/2 lbs. Whole Kernal Corn
2 12 oz. cans Cream Style Corn
½ lb. Smoked Andouille
1 cup diced yellow onions
¼ cup diced bell peppers
1 10 oz. can Rotel tomatoes
1 12 oz. can evaporated milk
2 teaspoons of salt
1 tablespoon sugar (brown Sugar)
1 tablespoon butter

Method:

Melt butter in a medium size Magna-Lite pot then brown Andouille for about two minutes. Add onions and bell peppers and sauté until onions are translucent. Then add whole Kernal corn, cream style corn and Rotel tomatoes, let cook for about another 10 minutes.