Slow Cooker Andouille Maque Choux Potatoes Tips, FAQ & printable recipe

Tips for success

For the best flavor, use andouille sausage that is smoked and fully cooked. The sausage will release its oils into the sauce as it cooks, so there's no need to brown it first, though browning adds a deeper flavor.

If you do brown it, do so in a hot skillet for 2-3 minutes per side before adding it to the slow cooker. This extra step is optional but recommended.

To make the dish spicier, add a pinch of cayenne pepper or a few dashes of hot sauce along with the paprika. For a milder version, use sweet or mild Italian sausage instead of andouille.

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 30 minutes of cooking. This will help the sauce coat the ingredients more heavily.

Variations

• Add Shrimp: For a coastal twist, stir in 1 pound of peeled and deveined shrimp during the last 30 minutes of cooking. The shrimp will cook gently in the hot sauce, adding a sweet, briny flavor that pairs well with the smoky andouille.
• Vegetarian Version: Omit the andouille and use smoked paprika and a pinch of liquid smoke to mimic the smoky flavor. Add an extra cup of corn and a can of drained black beans for protein. Use vegetable broth instead of chicken broth.
• Spicy Andouille: Use hot andouille sausage instead of regular, and add 1-2 diced jalapeños with the peppers. A dash of cayenne pepper in the cream sauce will also increase the heat. Serve with a dollop of sour cream to cool the spice.
• Creamy Cheesy Version: Stir in 1 cup of shredded sharp cheddar cheese during the last 15 minutes of cooking. The cheese will melt into the sauce, making it extra rich and creamy. Cheddar or pepper jack both work well.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of broth or cream if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

This dish can be assembled in the slow cooker insert up to 24 hours ahead of time. Prepare all the ingredients, layer them in the insert, and cover with the sauce.

Store the covered insert in the refrigerator. When ready to cook, place the insert in the slow cooker base and cook on low as directed, adding about 30 minutes to the cooking time if the ingredients are cold.

Serving ideas

Serve the maque choux potatoes hot, spooned into shallow bowls. The creamy sauce pairs well with crusty bread for soaking up every last bit, or over steamed rice for a heartier meal.

A side of collard greens or a simple green salad would round out the dinner nicely. Garnish with chopped fresh parsley or green onions for a pop of color, if desired.

This dish is a meal in itself, but it can also be served as a side dish alongside grilled chicken or pork. For a casual gathering, set out the slow cooker with a ladle and let guests serve themselves. The leftovers are just as delicious the next day, making it a great make-ahead option for busy weeks.

Frequently asked questions

Recipe card

Slow Cooker Andouille Maque Choux Potatoes

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 lb andouille sausage, sliced into 1/4-inch rounds
• 3 cups frozen corn kernels, thawed
• 1 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 1/2 lb baby potatoes, halved or quartered
• 1 tbsp smoked paprika
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the sliced andouille sausage evenly across the bottom of the slow cooker. Spread the pieces so they cover the surface in a single layer, overlapping slightly if needed. This forms the base of the dish and lets the sausage render its smoky flavor as it cooks.
2. Scatter the thawed corn, diced red and green bell peppers, and the baby potatoes over the sausage. Use a spoon to gently toss the vegetables with the sausage, but keep the layers mostly intact. The potatoes should be nestled among the vegetables.
3. Sprinkle the smoked paprika evenly over the top of the vegetables and potatoes. Use your fingers or a spoon to distribute the paprika as evenly as possible, so every bite gets a hint of smoky warmth.
4. In a mixing bowl, whisk together the heavy cream, chicken broth, kosher salt, and black pepper until well combined. The mixture should be smooth and slightly thickened from the cream.
5. Pour the cream sauce evenly over the ingredients in the slow cooker. Do not stir; the sauce will seep down through the layers during cooking, creating a creamy coating on everything.
6. Cover the slow cooker and cook on low for 4 to 5 hours, or until the potatoes are tender when pierced with a fork. The sauce will thicken slightly and the flavors will meld together.
7. Once the potatoes are tender, gently stir the mixture to combine the sauce with the vegetables and sausage. Taste and adjust seasoning if needed. Serve hot, spooning the creamy mixture into bowls.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.