Mar 9, 2009

Maque Choux and Shrimp

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander's Palace in New Orleans.

Credit: Landon Nordeman

2 slices bacon, chopped
2 tbsp. unsalted butter
3 cloves garlic, finely chopped
1 shallot, finely chopped
1 red bell pepper, cored, seeded,
and finely chopped
1 jalapeño, cored, seeded, and finely chopped
5 small okra, stemmed and thinly sliced crosswise
4 ears corn, shucked, kernels sliced off
(or one 10-oz. package frozen corn)
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
16 medium shrimp (about 8 oz.), peeled, tails on
2 tbsp. extra-virgin olive oil
2 cups steamed white rice, for serving

1. In a 12" skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Melt 1 tbsp. butter in hot bacon fat. Add garlic, shallots, peppers, and jalapeños and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Increase heat to high; add okra and corn and cook, stirring occasionally, until crisp-tender, about 6 minutes. Stir in scallions and remaining butter and season with salt and pepper; set aside and keep warm.

2. Meanwhile, heat oven to broil and place a rack 8" from broiler element. Toss shrimp with oil in a large bowl and season with salt and pepper. Transfer shrimp in a single layer to an aluminum foil–lined baking sheet and broil, turning once using tongs, until pink and cooked through, about 4 minutes. Serve the maque choux and shrimp on top of a bed of rice; garnish with reserved bacon.

SERVES 4

This article was first published in Saveur in Issue #119

Subscribe now

Ratings & Reviews (5)

by trymecook on 2009-08-16

I tried this recipe it was not great. There was no sauce to it, it gives the appearance of having a spicey flavor there was none. I would not recommend trying it

by Margee on 2009-08-31

I tried this recipe and found it had no flavor at all. I wonder what the chef left out. All the ingredients were great but it really lacks flavor. I wanted to do this recipe for a fund raiser called "Men who cook". I need to have 140 2 oz servings. It looked like it would be fun since my husbands also a Brennan. So we were planning to have signs from Commanders Palace and have some fun with this.

We are planning to call the Palace today and ask their advice on what to do. Margee

by meba55 on 2010-01-25

A few things missing here, you need some type of broth - fish or chicken broth, a little white wine possibly, and certainly an herb to fragrance.

by sugar520 on 2010-01-25

I haven't tried this recipe but being from Louisiana and having tasted and made a lot of Maque Choux I have always made the recipe as above but with the addition of one cup of heavy cream(or half and half) and a couple of teaspoons of Tony's(if you can't find Tony's most cajun seasonings will work but be sure it has things like cayenne, garlic powder and such), this will give you some sauce and some kick. I usually add some Crystal hot sauce to mine once it's finished as well.