• Chef Nigel Henderson

Shrimp & Corn Macque Choux

Updated: Feb 26




Ingredients:

  • 4 Ears of Corn

  • 1/4 Cup of Oil

  • 1/2 Cup of Diced Onion

  • 1/2 Cup Diced Celery

  • 1/4 Cup Diced Green Bell Peppers

  • 1/4 Cup Diced Red Bell Pepper

  • 1/4 Cup Chicken Andouille Sausage

  • 1 Cup Chopped Tomatoes

  • 1 Tbsp Tomato Sauce

  • 16oz Shrimp, Peeled & Deveined

  • 1/2 Cup Sliced Green Onion

  • 1 Tsp of Fresh Thyme

  • 1 Tsp of Chili Flakes

  • 1 Tsp of Creole Seasoning

Directions:

Using a sharp knife, cut the corn lengthwise through the kernels to remove them from the cob. Scrape each cob again to remove all the “Corn Milk” (Juice remaining on the cob) and additional pulp from the corn. In a large pot add oil, and turn to a medium high heat. Add creole seasoning and chili flakes to oil then Sauté corn, onions, celery, bell peppers, garlic and andouille for 15-20 minutes or until the vegetables are wilted and corn is tender. Stir in tomatoes, tomato sauce, fresh thyme, and shrimp. Cook 15-20 minutes or until juice from tomatoes and shrimp is rendered into the dish. Add green onions, then season with salt and pepper to taste. Continue to cook 15 minutes or until full flavor of corn and shrimp develop.

Can be served as a dish or add stock to create a soup.

Note: The richness of the dish will depend on how much “corn milk” and pulp you can scrape from the cobs.


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