Shrimp and Sausage Macque Choux
This recipe is courtesy of Louisiana's United Houma Nation.This is a state recognized tribe of approximately 17,000 in southeastern Louisiana, headquartered in Golden meadow, La.
2 tablespoons Olive OIl
1 large yellow Onion, chopped
1 Red Pepper, diced
1 Green Pepper, diced
1 pound smoked Pork Sausage, cut into small pieces
1 14-ounce can Diced Tomatoes
1 14-ounce can medium, mild or hot Rotel Tomatoes
4 ears fresh Louisiana Yellow Corn, scraped from the cob or 2 14-ounce cans Yellow Corn
4 ears fresh Louisiana White Corn, scraped from the cob, or 2 14-ounce cans White Shoe-peg Corn
2 14-ounce cans Creamed Corn
2 pound of (36-40 count) wild-caught Louisiana Shrimp, peeled
Kosher Salt to taste
Creole Seasoning to taste
1 pint Heavy Cream
Add olive oil to a heavy pan, preferably cast iron, set over a medium-high heat. Add onions and peppers and cook until onion become translucent and just begins to brown, about 8 minutes.
Add the sausage and diced tomatoes and cook until the excess tomato juice is evaporated. Add the Rotel tomatoes, yellow corn, and shoe-peg corn. Cook until tender, 10 to 15 minutes. Add the creamed corn, salt and Creole seasoning.
Reduce heat to medium-low and continue cooking until heated through. Stir often, the mixture will be very thick and will tend to stick.
Just before serving, add the shrimp and cook until they just turn pink. Take care not to overcook. Gently stir in the heavy cream, heat through, and serve immediately.
Good Cooking, Good Eating and Good Living!!!