Dale's Shrimp Corn Macque Choux

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (1)
Dale's Shrimp Corn Macque Choux
Delicious entree or side dish made of fresh corn and shrimp; easy, versatile, and quick to cook. This classic Cajun macque choux combines sweet corn, the holy trinity, and plump shrimp in a creamy, slightly spicy sauce perfect for any occasion.

Ingredients

8 servings
  • 2 sticks butter
  • 4 cups fresh cut corn or fresh frozen
  • 2 cans ROTEL brand tomatoes (tomato with green chilies)
  • 1 can cream of mushroom
  • 1 can cream of shrimp
  • 2 medium onions, chopped
  • 2 ribs celery chopped
  • 1 bell pepper chopped
  • 1 pod garlic, chopped fine
  • 1 tbsp sugar
  • 1 tsp Tabasco sauce
  • 2 tsp salt (more or less to taste)
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon thyme optional
  • 1 cup green onions scallions chopped
  • 1 cup parsley chopped
  • 2 pounds of shrimp

Step-by-Step Instructions

  1. In a heavy 4 quart sauce pot over medium to high heat melt butter. Add and sauté the onions, celery, bell peppers, green onions and parsley until soft, about 8-10 minutes.
  2. Slowly add the ROTEL tomatoes; increase temperature a little more and stir well. Add the garlic, seasonings (thyme, black pepper, cayenne), sugar, salt and Tabasco.
  3. Add the corn; when corn seems to be cooked (approximately 25 minutes), add the shrimp and mushroom and shrimp soups. Mix well and cook approximately 10 to 15 minutes longer until shrimp are pink and cooked through.
  4. Editor’s Note: Fresh frozen corn may be substituted, small kernel works best; ROTEL tomatoes are spicy but you can substitute with any whole tomatoes or diced tomatoes and add additional pepper spice or Tabasco.
  5. In reducing or increasing the recipe, the author said that he uses one pound of shrimp per 4 cups of corn.

Common Problems and Solutions

Q: Can I use frozen shrimp?

A: Yes, frozen shrimp work great. Just thaw them completely and pat dry before adding to the pot. Pre-cooked shrimp only need 5-7 minutes to heat through, while raw shrimp need the full 10-15 minutes.

Q: My maque choux is too watery. How do I fix it?

A: Let it simmer uncovered for a few extra minutes to reduce the liquid. The soups should thicken as they cook. You can also add a tablespoon of cornstarch mixed with cold water if needed.

Q: Can I make this ahead?

A: Yes, maque choux actually tastes better the next day as the flavors develop. Store covered in the refrigerator and reheat gently on the stovetop, adding a splash of water or stock if it's too thick.

Tips and Techniques

Don’t overcook the shrimp - add them at the end and cook just until they turn pink. Overcooked shrimp become rubbery. If using fresh corn, scrape the cob after cutting the kernels to get all the sweet corn milk for extra flavor.

Ingredient Substitutions

  • ROTEL tomatoes: 1 can diced tomatoes plus 1 small can diced green chilies
  • cream of mushroom and cream of shrimp soups: 2 cans cream of chicken or cream of celery soup
  • fresh shrimp: crawfish tails or a combination of both
  • fresh corn: frozen corn (thawed and drained)

Equipment Needed

  • Heavy 4-quart sauce pot or Dutch oven
  • Large spoon for stirring
  • Cutting board and knife

Historical Context

Maque choux (pronounced “mock shoe”) is a dish with Native American origins that became a Cajun staple in South Louisiana. The name likely comes from the Atakapa Native American word for corn.