Toni's Maque Choux

Delicious Cajun corn dish. I cook it in an old cast iron skillet. Fantastic! Note: if you use a good, fresh andouille, you won't need to add much salt or pepper, if any.

• Ready In: 30 mins
• Serves: 6
• Yields: 1/2 cup

Ingredients

• 2  tablespoons sweet creamy butter
• 1⁄2 cup  creole mix (onions, garlic, bell pepper and parsley)
• 3  large  ears of corn, cut off the cob
• 1⁄2 lb  good andouille sausage, diced
• 2  small  creole tomatoes, seeded and diced
•  salt

Directions

1. Melt butter in cast iron skillet.
2. Add creole mix, cook until translucent.
3. Add andouille. Cook, stirring, for about 5 minutes.
4. Add corn, cook, stirring occasionally, for about 10 minutes.
5. Add tomatoes. Stir and heat until warmed through, about 5 minutes.
6. Add salt/pepper to taste.
7. Ready to serve.