Sheet-Pan Maque Choux
By Vallery LomasPublished on August 28, 2025
Time
55 minutes
Yield
Serves 4
Ingredients
2 cups fresh or frozen corn kernels 12 ounces andouille sausage, sliced ½ inch thick6 ounces cherry tomatoes, halved2 celery ribs, cut into ½-inch pieces1 small red bell pepper, cut into ½-inch-pieces1 small onion, cut into ½-inch pieces4 tablespoons unsalted butter, melted1 jalapeño chile, stemmed, seeded, and minced1 teaspoon dried thyme 1 teaspoon smoked paprika 1 teaspoon table salt ½ teaspoon pepper ¼ teaspoon cayenne pepper ¼ cup heavy cream 2 tablespoons chopped fresh parsley
Before You Begin
Serve with rice, orzo, or your favorite grain.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Toss 2 cups corn; 12 ounces Andouille sausage, sliced ½ inch thick; 6 ounces halved cherry tomatoes; 2 celery ribs, cut into ½-inch pieces; 1 small red bell pepper, cut into ½-inch pieces; 1 small onion, cut into ½-inch-pieces; 4 tablespoons melted unsalted butter; 1 jalapeño chile, stemmed, seeded, and minced; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon table salt; ½ teaspoon pepper; and ¼ teaspoon cayenne pepper together in large bowl. Spread into even layer over prepared sheet. Roast until vegetables are tender and well browned, about 35 minutes, stirring once halfway through roasting.
- Remove sheet from oven and pour ¼ cup heavy cream over top, stirring gently to combine with pan juices. Transfer to serving dish, sprinkle with 2 tablespoons chopped parsley, and serve.
Time
55 minutesYield
Serves 4Ingredients
2 cups fresh or frozen corn kernels
12 ounces andouille sausage, sliced ½ inch thick
6 ounces cherry tomatoes, halved
2 celery ribs, cut into ½-inch pieces
1 small red bell pepper, cut into ½-inch-pieces
1 small onion, cut into ½-inch pieces
4 tablespoons unsalted butter, melted
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon table salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
¼ cup heavy cream
2 tablespoons chopped fresh parsley
Ingredients
2 cups fresh or frozen corn kernels
12 ounces andouille sausage, sliced ½ inch thick
6 ounces cherry tomatoes, halved
2 celery ribs, cut into ½-inch pieces
1 small red bell pepper, cut into ½-inch-pieces
1 small onion, cut into ½-inch pieces
4 tablespoons unsalted butter, melted
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon table salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
¼ cup heavy cream
2 tablespoons chopped fresh parsley
Ingredients
2 cups fresh or frozen corn kernels
12 ounces andouille sausage, sliced ½ inch thick
6 ounces cherry tomatoes, halved
2 celery ribs, cut into ½-inch pieces
1 small red bell pepper, cut into ½-inch-pieces
1 small onion, cut into ½-inch pieces
4 tablespoons unsalted butter, melted
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon table salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
¼ cup heavy cream
2 tablespoons chopped fresh parsley
Why This Recipe Works
For a hands-off spin on the Cajun/Creole classic, we loaded up a sheet pan with a bounty of vegetables and a classic combination of dried herbs and spices. Corn, cherry tomatoes, celery, bell pepper, onion, and jalapeño make up the base of our recipe, and we added 12 ounces Andouille sausage to take this from side to main dish territory. Finishing with a splash of cream is classic, and we found that it was equally successful on a rimmed baking sheet. After roasting, we simply poured the cream over top then stirred it all together. Not only did the vegetables get a creamy coating, they were also tossed in all the flavorful juices left behind by the roasted andouille.
Before You Begin
Serve with rice, orzo, or your favorite grain.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Toss 2 cups corn; 12 ounces Andouille sausage, sliced ½ inch thick; 6 ounces halved cherry tomatoes; 2 celery ribs, cut into ½-inch pieces; 1 small red bell pepper, cut into ½-inch pieces; 1 small onion, cut into ½-inch-pieces; 4 tablespoons melted unsalted butter; 1 jalapeño chile, stemmed, seeded, and minced; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon table salt; ½ teaspoon pepper; and ¼ teaspoon cayenne pepper together in large bowl. Spread into even layer over prepared sheet. Roast until vegetables are tender and well browned, about 35 minutes, stirring once halfway through roasting.
- Remove sheet from oven and pour ¼ cup heavy cream over top, stirring gently to combine with pan juices. Transfer to serving dish, sprinkle with 2 tablespoons chopped parsley, and serve.
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