Cajun Shrimp with Maque Choux
This Cajun Shrimp with Maque Choux pairs tender, buttery shrimp seasoned with bold Cajun spices with a creamy, savory corn and sausage medley. The maque choux, featuring sweet corn, bell peppers, onions, jalapeño, and a touch of cream, complements the perfectly seared shrimp for a rich, flavorful dish with a touch of Southern flair.
Recipe - Welcome
Cajun Shrimp with Maque Choux
Prep Time35 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 lb large (16/20) shrimp, peeled and deveined
2 tsp Cajun seasoning
1/4 tsp salt
4 Tbs unsalted butter
3 ears corn
4 Tbs unsalted butter
1/4 cup andouille sausage, small dice
1/2 cup yellow onion, small dice
1/2 cup celery, small dice
1/2 cup bell pepper, small dice
2 Tbs garlic, minced
1 jalapeño, seeded and diced
1/2 tsp dried thyme
1/2 tsp to 1 tsp Cajun seasoning
1/4 tsp salt
1/4 tsp black pepper
1/2 cup Roma tomatoes, seeded and diced
1/2 cup heavy cream
1/2 cup green onions, finely sliced

Directions
- Add the shrimp to a large zip-top bag with the Cajun seasoning and salt. Shake gently until the shrimp are evenly coated. Refrigerate briefly while preparing the maque choux (about 10 to 20 minutes).
- Cut the corn off the cobs. Scrape any remaining corn milk into a bowl, and set aside. Melt 4 tablespoons of butter in a saucepan over medium heat. Add the sausage. Cook until slightly brown. Add the onions, celery, bell peppers, garlic, jalapeños and thyme. Sauté for 4 to 5 minutes until tender. Stir in the corn. Cook for 5 more minutes. Add the Cajun seasoning, salt and pepper. Add the tomatoes, reserved corn milk and heavy cream. Cook for 5 minutes, stirring occasionally. Stir in the green onions. Transfer the maque choux to a serving bowl.
- Wipe out a skillet. Melt the remaining 4 tablespoons of butter over medium heat. Add the shrimp. Cook for 2 to 3 minutes per side until pink and opaque in the center, turning gently with a wide spatula. Arrange the shrimp atop the maque choux. Serve immediately.
Nutritional Information
Per Serving: Calories: 550, Fat: 42 g (27 g Saturated Fat), Cholesterol: 300 mg, Sodium: 630 mg, Carbohydrates: 21 g, Fiber: 3 g, Protein: 25 g.
35 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Directions
- Add the shrimp to a large zip-top bag with the Cajun seasoning and salt. Shake gently until the shrimp are evenly coated. Refrigerate briefly while preparing the maque choux (about 10 to 20 minutes).
- Cut the corn off the cobs. Scrape any remaining corn milk into a bowl, and set aside. Melt 4 tablespoons of butter in a saucepan over medium heat. Add the sausage. Cook until slightly brown. Add the onions, celery, bell peppers, garlic, jalapeños and thyme. Sauté for 4 to 5 minutes until tender. Stir in the corn. Cook for 5 more minutes. Add the Cajun seasoning, salt and pepper. Add the tomatoes, reserved corn milk and heavy cream. Cook for 5 minutes, stirring occasionally. Stir in the green onions. Transfer the maque choux to a serving bowl.
- Wipe out a skillet. Melt the remaining 4 tablespoons of butter over medium heat. Add the shrimp. Cook for 2 to 3 minutes per side until pink and opaque in the center, turning gently with a wide spatula. Arrange the shrimp atop the maque choux. Serve immediately.
