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