City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Louisiana Crawfish Macque Choux
Nov/Dec 2008
From Louisiana Cookin’ magazine, a macque choux is a flavourful Cajun corn dish. The recipe uses crawfish but we substituted with shrimp.

3 T. butter
½ c. each diced red pepper, green pepper and celery
Small bunch scallions, separate green tops from white bottoms, chopped
½ c. diced red onion
4 c. corn kernels (canned, not frozen)
1 T. each salt and sugar
Generous grinding of black pepper
1 t. cayenne pepper
¼ c. whipping cream
2 T. minced thyme leaves
1 lb medium raw shrimp, halved – buy them peeled and de-veined

Melt 2 tablespoons butter in a sauté pan and sauté the peppers, celery, scallion bottoms and onion until softened. Add the corn, salt, sugar, black and cayenne peppers and cook another 5 minutes. Pour in the cream and simmer for 5 minutes, Remove from the heat and add scallion tops and thyme. Stir. This vegetable base may be cooled and heated later.

To serve, melt the remaining 1 tablespoon butter in a medium to large pot and sauté the shrimp for about 2 minutes. Stir the vegetables into the shrimp along with 2 tablespoons water; cook for 5 to 8 minutes to allow the flavours to combine and liquid to evaporate. Serve alongside rice. Serves 4 to 6.