Sweet Corn Maque Choux
We had this cajun favorite for the first time at the Crab Trap in Destin, FL in 2016. It accompanied as a side dish whichever seafood entree we chose. And we were in love. This creole delight can be added to many meals as a warm and flavorful complement.
I added the Andouille sausage option, instead of shrimp, because it adds tremendous flavor to an already flavorful dish. However, either option is delightful.
Servings: 4
Prep Time: 10
Cook Time: 10
Ingredients
- 4 tablespoons butter, divided
- 1 shallot, minced
- ½ red pepper, diced
- ½ green pepper, diced
- 1 green onion, sliced
- Salt and pepper to taste
- ½ zucchini, diced
- 2 cups sweet corn, fresh or frozen
- 2 tablespoons water
- 4 teaspoons Creole seasoning, divided
- ⅓ cup half and half
- 20 jumbo shrimp, peeled, deveined, and tails removed
OR - 1 package of Andouille sausage, diced
Directions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.
- Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
- If using shrimp:
Season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
If using Andouille sausage:
Add diced sausage to corn mixture and heat for 5 minutes.
- Divide corn mixture between four plates. Top each plate with 5 cooked shrimp (if using), and serve immediately.