Cajun Corn Maque Choux
Creamy corn, bell peppers, and bacon served with Cajun spiced shrimp.
Ingredients
Cajun Corn Maque Choux
- 4 Slices of Bacon crumbled
- 2 tbsp Butter
- 1/3 cup Sweet Onion, minced
- 1 tbsp Garlic minced
- 1 Red Pure Flavor® Sweet Bell Pepper diced
- 1 Yellow Pure Flavor® Sweet Bell Pepper diced
- 1 Orange Pure Flavor® Sweet Bell Pepper diced
- 4 cups Sweet Corn cut straight from the cob
- 1 Large Jalapeno minced
- 2 tbsp Cajun Seasoning
- 1 Chicken Bouillon
- 1/2 cup Water
- 1 Bay Leaf
- 1/2 cup Heavy Cream
- Green Onions chopped
- Parsley chopped
Cajun Spiced Shrimp
- 1 lb Shrimp peeled and deveined
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tbsp Cajun or Blackening Seasoning
- 1 tsp Smoked Paprika
- 1/4 - 1/2 tsp Cayenne Pepper
Instructions
- Marinate cleaned shrimp in olive oil and spiced and refrigerate while you prepare the corn maque choux.
- Remove the corn kernels from the fresh stalks of corn and chop all vegetables. (This recipe moves fast!)
- In a cast iron pan, cook bacon, remove, and chop into bits. Drain the bacon grease from the pan.
- Melt butter in the pan over medium-low heat and add diced onion. Cook for 3 – 5 minutes, until translucent.
- Add garlic and allow to cook until fragrant, about 1 minute.
- Add bell peppers, corn, jalapeno, and Cajun seasoning. Stir to combine and cook 4 – 5 minutes.
- While the corn mixture is cooking, dissolve the chicken bouillon cube in half a cup of water and add to the mixture.
- Reduce the water added by half and add in the heavy cream.
- Stir to combine and cook for about 5 minutes to warm through, then fold in the bacon.
- While the corn maque choux is finishing, cook the marinated shrimp over medium high heat in a saucepan until opaque.
- Place shrimp over the corn maque choux, then top with green onion and minced parsley.