mamou of ohio
cajun recipes from an ohio native of mennonite extraction
Big pot of water
16 oz andouille sausage
8 new potatoes
4 ears of corn, cut into thirds
4 chicken thighs
2 cloves of garlic, sliced diagonally
1 lemon, halved
1 heaping tablespoon of Cajun spice blend
1 onion, peeled and halved
1 tablespoon salt
As it begins to heat up, add the halves of lemon, onion halves, garlic slivers, salt, Cajun spice blend, andouille sausage, and potatoes. Once the pot has begun to boil, reduce heat and simmer for ten minutes. Add corn and chicken thighs. Cover pot and boil for five additional minutes.
Pour your feast onto a large tray or platter or tablecloth or some otherwise large surface. Cut sausage into small, serving-size pieces. Season with salt and pepper.
A great dish for summer when the fresh corn starts hitting the market. Simple to prepare, and great to share with friends and family, this feast is best served dumped onto a tablecloth on a picnic table. For even better results, marinate the chicken in oil and garlic an hour before preparation.