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Corn Maque Choux

Although maque choux is normally thought of as a corn soup, the Cajuns of River Road Louisiana cooked a similar vegetable flavored with the freshwater shrimp of the Mississippi River. Here is their version of that dish.


  • 8 ears fresh corn
  • 2 cups (70-90 count) shrimp, peeled and deveined
  • 1/2 cup bacon drippings
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/4 cup diced garlic
  • 1/4 cup finely diced andouille
  • 2 cups coarsely chopped tomatoes
  • 2 TBSP tomato sauce
  • 1 cup sliced green onions
  • Salt and black pepper

Select tender, well-developed ears of corn and remove shucks and silk. Remove corn from cob with Lee's Corn Cutter.  In a Lodge 5 quart cast iron Dutch oven, melt bacon drippings over medium-high heat. Saute corn, onions, celery, bell peppers, garlic and andouille approximately 15-20 minutes or until vegetables are wilted and corn begins to tenderize. Add tomatoes, tomato sauce and shrimp. Continue cooking until juices from the tomatoes and shrimp are rendered into the dish, approximately 15-20 minutes. Add green onions and season to taste using salt and pepper. Continue to cook an additional 15 minutes or until full flavors of corn and shrimp are developed in the dish. Serve as a vegetable or add stock to create a soup.

Prep Time: 1 Hour
Serves: 8

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