In a bowl, mix together olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes.

Grill the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest.

Andouille Corn Maque Choux

Cook the Sausage

In a large skillet over medium heat, cook the sliced andouille sausage until browned. Remove and set aside.

Sauté Vegetables

In the same skillet, add onion, red bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Add Corn and Cream

Stir in corn kernels, heavy cream, salt, black pepper, and cayenne pepper. Cook for an additional 5-7 minutes until the mixture thickens slightly.

Combine Sausage

Return the cooked sausage to the skillet and stir in chopped green onions. Cook for another 2 minutes and remove from heat.

Red Wine Butter Sauce

Prepare the Sauce

In a saucepan, sauté minced shallots in 1 tablespoon of butter until translucent. Add red wine and bring to a boil. Reduce heat and simmer until reduced by half.

Finish the Sauce

Remove from heat and whisk in the remaining butter until melted. Season with salt and black pepper.