Gulf Shrimp & Sweet Corn Maque Choux from Coutelier's Chefs Jacq - WSMV News 4

Gulf Shrimp & Sweet Corn Maque Choux from Coutelier's Chefs Jacqueline Blanchard & Brandt Cox

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Gulf Shrimp & Sweet Corn Maque Choux

Similar to a succotash, maque choux is a very traditional Cajun dish from South Louisiana derived from the French Acadians and Native American influence. Great dish for summer ingredients.


    Serves 4

  • 6 ears fresh sweet corn, kernels removed (cobs reserved)
  • ¼ lb cajun tasso ham, med dice (or substitute Benton’s bacon)
  • 1 red bell pepper, seeded, med dice
  • 1 poblano pepper seeded, small dice
  • 4 cloves of garlic, minced
  • 1 bunch scallions, sliced, whites and green separated
  • 2 shallots, small dice
  • 1 pt cherry tomatoes, halved
  • 6 fresh basil leaves, torn
  • 1 stick unsalted butter, room temp
  • 1-2 T white miso paste (mix butter with miso paste for “miso butter”)
  • 3c dashi stock (or substitute chicken stock)
  • 3 lb jumbo wild Gulf shrimp, peeled & deveined
  • Cajun seasoning
  • Kosher salt
  • fresh black pepper


  • With the reserved corn cobs, “milk” the cob with the back spine of your knife, reserve in a small bowl.
  • Heat a large sautoír to medium high heat. Add tasso (or bacon) and render out for 3-5 min, then add shallots, scallion whites, bell pepper, poblano, and garlic. Season to taste with salt, pepper and a spoonful of miso butter. Sauté about 10 min until softened. Add corn kernels and corn “milk”, continuing to sauté for another 5 min or so. Stir in the scallion greens then dashi stock and another spoonful of miso butter. Simmer for 5 min, season to taste. Lastly, fold in cherry tomatoes until warmed through.

  • Heat a skillet to medium high heat. Add the remaining spoonful of miso butter, coat the pan quickly, then add the shrimp. Season to taste with Cajun seasoning and sauté for about 5 min or until just cooked through. Shrimp cook very quickly
  • Serve over corn maque choux, garnish with torn basil leaves.
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