Dale’s Shrimp Corn Macque Choux

Step 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.

Step 2

Slowly add the ROTEL tomatoes; increase temperature a little more and stir well. Add the garlic, seasonings, sugar, salt and peppers.

Step 3

Add the corn; when corn seems to be cooked (approximately 25 minutes), add the shrimp and mushroom soups. Mix well and cook approximately 10 to 15 minutes longer.

Step 4

Editors 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.

Step 5

In reducing or increasing the recipe, the author said that he uses one pound of shrimp per 4 cups of corn.