This dish, featuring Blackened Trout alongside Andouille Maque Choux, is a delightful fusion of flavors and textures, combining the spicy, smoky notes of Cajun cuisine with the rustic, comforting elements of Southern cooking.

The trout is coated in a homemade blackening seasoning, a blend of spices including paprika, garlic powder, onion powder, and chili powder, offering a robust and spicy flavor profile typical of Cajun cuisine. The fish is seared in a hot skillet, creating a charred, crispy exterior while keeping the inside tender and moist. This method highlights the fish’s natural flavors while infusing it with the bold seasoning. The spiciness of the blackened crust is balanced by the natural, slightly sweet flavor of the trout, creating a harmonious blend of tastes.

Maque Choux is a traditional Southern dish, often considered a staple in Louisiana cuisine. It’s a sautéed mix of corn, bell peppers, and onions, often enriched with cream, making it a sweet and savory side to just about any protein choice. The addition of Andouille, a spicy smoked sausage commonly used in Louisiana cuisine, adds depth and a smoky, meaty element to the Maque Choux. It could, in theory, be served on its own. The combination of the vegetables, tomato paste, and sausage, cooked down with chicken broth and cream, results in a rich, complex flavor profile. The dish is hearty and comforting, with each simple ingredient contributing to its layered flavors.

The pairing of the crispy, spicy trout with the creamy, hearty Maque Choux creates an enjoyable contrast in textures. The heat and smokiness from the blackened trout complement the sweet corn and spicy Andouille in the Maque Choux. The creaminess of the Maque Choux also provides a nice counterpoint to the bold spices of the fish. The dish is visually appealing as well. The charred crust of the trout against the colorful Maque Choux makes for an attractive plate, especially when garnished with fresh herbs and/ or lemon.

What is speckled trout? How should I cook it?

Speckled trout is a popular game fish found predominantly in the coastal waters of the southeastern United States, most commonly along the Gulf Coast from Florida to Texas and along the Atlantic Coast up to Virginia. Also known as spotted seatrout, this species is identifiable by their elongated, sleek bodies, typically silvery-gray to greenish in color, with a white underside. Their most distinctive feature is the numerous black spots scattered across their back and fins.

Speckled trout is appreciated for its fine, flaky texture and mild flavor. It’s versatile in the kitchen, suitable for various cooking methods including grilling, frying, and baking. In Southern cuisine, speckled trout is often featured in dishes like blackened trout, fried trout fillets, and trout almondine.

Blackening trout is a popular cooking method that imparts bold flavors and a distinctive crust to the fish, combining elements of both Cajun and Creole cuisine. This technique involves coating the trout in a mixture of spices and herbs, and then cooking it in a very hot skillet, typically a cast-iron skillet, to achieve a charred exterior.

What is maque choux?

Maque Choux (pronounced “mock shoe”) is a traditional dish from Southern Louisiana, rooted in both Native American and Cajun culinary traditions. It’s a simple yet flavorful side dish that embodies the spirit of Southern comfort food.

The dish typically consists of corn, green bell peppers, tomatoes, onions, and sometimes garlic. These vegetables are sautéed together, creating a sweet and savory blend. Maque Choux is seasoned with salt, pepper, and often a hint of cayenne or other spices, depending on the cook’s preference. Some versions of the dish incorporate cream, butter, or bacon grease, adding a rich, creamy texture. The dish can include proteins like andouille sausage, shrimp, or crawfish, making it hearty enough to serve as a main course.

The dish has roots in Native American cuisine. Over time, the Cajun and Creole populations of Louisiana adapted and added to this Native American dish, incorporating their culinary sensibilities and available ingredients like bell peppers and tomatoes.

Maque Choux is commonly served as a side dish and pairs well with a variety of main courses, particularly grilled or blackened meats and fish.

Blackened Speckled Trout with Andouille Sausage Maque Choux

5.0 from 1 vote

Course: Mains, SidesCuisine: CajunDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

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.

Ingredients

For the Blackened Trout
4 fillets of speckled trout, skin on
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
For the Andouille Sausage Maque Choux
2 cups corn kernels
1/2 pound andouille sausage, chopped
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup vegetable broth
1/2 cup heavy cream
2 tablespoons butter
1/4 cup parsley, freshly chopped
salt and ground black pepper, to taste

Equipment

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Directions

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.
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.
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.
Serve:
Serve the blackened trout hot, accompanied by the Maque Choux. Garnish with freshly chopped parsley and a lemon wedge, if you desire.