Grilled Shrimp over Andouille Maque Choux. Don’t be intimidated by the name, maque choux is basically a Louisiana’s version of creamed corn mixed with celery, onion and bell peppers.
To further enhance the flavor, I use andouille sausage in this recipe, which is a spicy Cajun sausage. You could substitute a smoky ham in this dish if you can’t find andouille, although Johnsonville makes a commercial variety that is easy to find at many stores.
You can serve the maque choux as a side dish without shrimp; or you can serve it with blackened fish on top instead of shrimp.
It’s spectacular because it’s sweet, creamy, smoky and crunchy. It has so much going on and it’s easy to make.
Grilled Shrimp over Andouille Maque Choux
3 ears of corn
1 andouille sausage
1 tablespoon canola oil
1 small red onion
1 teaspoon flour
3 celery stalks
¾ of a green or red bell pepper
8 ounces of heavy whipping cream (half a pint)
Parsley to garnish
16 jumbo shrimp
Butter or olive oil to brush the shrimp
Cajun seasoning
Microwave the corn in the husk for 5 minutes. When cool enough to handle, cut the corn off the cob in two steps. First, cut through the corn and then take the knife back a second time to scrape down and make sure you get the corn milk out of the roots of the kernels. Set aside.
Chop your andouille sausage, red onion, celery and bell pepper and set aside.
Spray a large frying pan with cooking spray and turn the heat on to medium. Add chopped andouille and cook until done, about 5 minutes. Remove the sausage with a slotted spoon and set aside. Add the oil, onion, flour, celery and cook 5 minutes (you want to cook it in the same pan to get some of the fat and andouille flavor). Then add the bell pepper and cook 3 minutes. Add corn and heavy whipping cream and reduce heat to medium-low and simmer for 7-10 minutes while you cook the shrimp (add andouille back the last 2 minutes).
For the shrimp, you can either grill them or cook on the stovetop. The cooking time is similar for each. Either heat a grill or cast iron skillet over medium-high heat. Brush the shrimp with olive oil or melted butter. Sprinkle Cajun seasoning on the shrimp. Note: Use a brand of Cajun seasoning you are familiar with because so many commercial varieties are incredibly salty. You could also just use salt and pepper instead of you don’t have a Cajun seasoning you like. I use “Joe’s Stuff” which I order from the New Orleans School of Cooking. I was introduced to this seasoning when I took a class there.
When the pan or grill is hot, add shrimp and cook 2-3 minutes per side. Remove and serve on a bed of maque choux.
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