Corn Maque Choux

By Dottiejk

Ingredients

• 8 ears fresh corn
• 16 ounces shrimp; peeled, deveined
• 1/2 cup bacon drippings
• 1 cup onion; chopped
• 1/2 cup celery; chopped
• 1/2 cup green bell pepper; chopped
• 1/2 cup red bell pepper; chopped
• 2 garlic clove; diced
• 1/4 cup andouille; finely diced
• 2 cup tomatoes; coarsely chopped
• 1 can tomato sauce
• 1 cup green onion; sliced
• salt and black pepper

Preparation

Step 1

Remove shucks and silk from corn. Using a sharp knife, cut lengthwise
through the kernels to remove them from the cob. Scrape each cob using the
blade of the knife to remove all milk and additional pulp from the corn.
This is important since the richness of the dish will depend on how much
milk and pulp can be scraped from the cobs.

In a 3 quart Dutch oven, melt bacon drippings over medium-high heat. Saute
corn, onions, celery, bell peppers, garlic and andouille approximately
15-20 minutes or until vegetables are wilted and corn begins to tenderize.
Add tomatoes, tomato sauce and shrimp. Continue cooking until juices from
the tomatoes and shrimp are rendered into the dish, approximately 15-20
minutes. Add green onions and season to taste using salt and pepper.
Continue to cook an additional 15 minutes or until full flavors of corn and
shrimp are developed in the dish.