Maque Choux with Shrimp

By DreiFromBK

This creamy Southern corn dish is usually beefed up with smoky tasso ham, but we opt for a combination of andouille sausage and bacon, which are much easier to come by. Sautéing the aromatics and vegetables—green bell pepper, celery, and onion are traditional—in the bacon fat reinforces the smoky flavor. Grating a couple of ears of corn into the dish adds creaminess and helps coax out the starches, and a can of diced tomatoes introduces acid, which helps the whole corn kernels stay firm and intact while the mixture cooks.

Ingredients

• 8 ears corn, husks and silk removed
• 4 slices bacon, chopped fine
• 2 tablespoons vegetable oil
• 5 ounces andouille sausage, halved lengthwise and sliced thin
• 1 green bell pepper, stemmed, seeded, and chopped
• 1 onion, chopped
• 1 celery rib, minced
• Salt and pepper
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon cayenne pepper
• 2 cups water
• 1 (14.5-ounce) can diced tomatoes, drained with juice reserved
• 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• 6 scallions, sliced thin

Preparation

Step 1

1. Cut kernels from 6 ears of corn. Break remaining 2 ears in half and grate over plate on large holes of box grater. Combine cut kernels, grated corn, and any accumulated corn milk in bowl; set aside. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to bowl with corn.
2. Add oil to rendered bacon fat in pot and return to medium heat. Add andouille and cook until lightly browned, about 2 minutes. Add bell pepper, onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until vegetables begin to soften and brown, 8 to 10 minutes. Stir in garlic, tomato paste, and cayenne and cook until fragrant, about 30 seconds.
3. Stir in corn-bacon mixture, water, and tomatoes and bring to boil, scraping up any browned bits. Reduce heat to low and simmer, stirring often, until liquid has reduced by three-fourths, 25 to 30 minutes. Stir in reserved tomato juice and cook until liquid is reduced by two-thirds and mixture is slightly thickened and creamy, about 10 minutes longer. Stir in shrimp and continue to cook until shrimp are cooked through, about 5 minutes. Off heat, stir in scallions and season with salt and pepper to taste. Serve.