Skip to main content

Weekend Recipe: Shrimp Macque Choux

Support Provided By

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!

Photo courtesy Cook's Country
Photo courtesy Cook's Country

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.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.