We are in the very heart of corn season, so pick some up and make this flavorful Cajun-inspired recipe from Cook's Country. You can add rice for a bigger meal, but I like to think of this as a stew that stands on its own -- it has a lot going on, flavor-wise!
Shrimp Macque Choux
Serves 4 to 6
8 ears corn, husks and silk removed
4 slices bacon, chopped fine
2 tablespoons vegetable oil
5 ounces andouille sausage, halved lengthwise and sliced thin
1 green bell pepper, stemmed, seeded, and chopped
1 onion, chopped
1 celery rib, minced
Salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
2 cups water
1(14.5-ounce) can diced tomatoes, drained with juice reserved
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
6 scallions, sliced thin
Cut kernels from 6 ears of corn. Break remaining 2 ears in half and grate over plate on large holes of box grater. Combine cut kernels, grated corn, and any accumulated corn milk in bowl; set aside. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to bowl with corn.
Add oil to rendered bacon fat in pot and return to medium heat. Add andouille and cook until lightly browned, about 2 minutes. Add bell pepper, onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until vegetables begin to soften and brown, 8 to 10 minutes. Stir in garlic, tomato paste, and cayenne and cook until fragrant, about 30 seconds.
Stir in corn-bacon mixture, water, and tomatoes and bring to boil, scraping up any browned bits. Reduce heat to low and simmer, stirring often, until liquid has reduced by three-fourths, 25 to 30 minutes. Stir in reserved tomato juice and cook until liquid is reduced by two-thirds and mixture is slightly thickened and creamy, about 10 minutes longer. Stir in shrimp and continue to cook until shrimp are cooked through, about 5 minutes. Off heat, stir in scallions and season with salt and pepper to taste. Serve.
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