"Blackened Speckled Trout with Andouille Sausage Maque Choux is a harmonious blend of Cajun-inspired flavors, featuring spicy, charred trout paired with a rich, creamy medley of corn, bell peppers, and smoky andouille sausage."
Blackened Speckled Trout with Andouille Sausage Maque Choux
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- Recipe Card
Prep time: 45mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
For the Blackened Trout
- 4 fillets of skin on speckled trout
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1/2 tablespoon cayenne powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter
ingredients
For the Andouille Sausage Maque Choux
- 2 cups corn kernels
- 1/2 pound chopped andouille sausage
- 1 large diced onion
- 1 large diced bell pepper
- 2 cloves of minced garlic
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup freshly chopped parsley
- salt and ground black pepper
Method
Step 1
Make the Blackening Seasoning: Mix all the seasoning ingredients in a bowl and set aside. This mix can be stored in an airtight container for later use.
Step 2
Prepare the Maque Choux: In a large skillet, heat butter or oil over medium heat. Add the andouille sausage and cook until browned. Remove and set aside. In the same skillet, add onion and bell pepper. Sauté until softened. Add garlic and cook for an additional minute. Stir in the corn and tomato paste, cooking for a couple of minutes. Pour in the vegetable broth. Season with salt, pepper, and cayenne powder. Return the sausage to the skillet and, and let the entire mixture simmer for 10-15 minutes, allowing it to thicken. Stir in the heavy cream and parsley just before serving.
Step 3
Prepare the Blackened Trout: Coat the trout fillets generously with the homemade blackening seasoning. Heat butter in a separate large over medium-high heat. Place the trout fillets skin-side down and cook for about 3-4 minutes. Flip the fillets and cook for another 3-4 minutes, until the fish is cooked through and has a nice crust.
Step 4
Serve: Serve the blackened trout hot, accompanied by the Maque Choux. Garnish with freshly chopped parsley and a lemon wedge, if you desire.