Welcome to a vibrant taste of the bayou, reimagined for your summer table! This Shrimp Maque Choux takes a beloved classic Cajun side dish and elevates it into a robust, satisfying meal with the irresistible addition of succulent shrimp. Bursting with zesty flavor, rich creaminess, and the unparalleled sweetness of fresh summer corn, it’s truly the perfect dish to celebrate the season’s bounty. Prepare to indulge in a dish that’s both comforting and exciting, embodying the soul of Louisiana cooking.

This is a sponsored post on behalf of Tony Chachere’s. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.

It’s time to ignite your summer flavors, folks! And when it comes to bringing authentic Cajun and Creole zest to your kitchen, who better to trust than my long-standing culinary companions at Tony Chachere’s? Their commitment to bold, unforgettable taste has made their products a permanent fixture in my pantry, and for good reason!

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Experience the Richness of Zesty Shrimp Maque Choux

Today, I’m thrilled to share a truly spectacular dish that embodies the spirit of summer and the heart of Louisiana: this utterly delicious Shrimp Maque Choux. It’s a dish that’s not just bold and zesty, but also incredibly fresh, thanks to the star ingredient of the season – sweet corn – and, of course, my all-time favorite, Tony Chachere’s Original Creole Seasoning. For years, Tony’s seasonings have been an indispensable staple in my kitchen. I regularly reach for their diverse varieties across a wide array of dishes, and they consistently deliver, boosting the flavor profile of anything I’m cooking up with their signature blend of spices.

The magic of this Shrimp Maque Choux lies in its perfect balance of textures and tastes. Imagine tender, plump shrimp nestled in a creamy, vibrant sauce, studded with crisp bell peppers, sweet onions, and an abundance of golden corn kernels. Each spoonful is a celebration of Gulf Coast flavors, offering a harmonious blend of spicy, savory, and sweet notes that will transport you straight to the heart of Cajun country.

What is Maque Choux: A Dive into Cajun Tradition

If the term “Maque Choux” is new to your culinary vocabulary, allow me to introduce you to a truly traditional and beloved Louisiana dish. Pronounced “mock shoo,” it is a vibrant cornerstone of Cajun and Creole cuisine, deeply rooted in Native American and French culinary traditions. At its core, Maque Choux is a creamy, flavorful preparation primarily featuring fresh corn cut straight from the cob.

Traditionally, it’s prepared by sautéing the holy trinity of Cajun cooking—onions, bell peppers (often green), and sometimes celery—in rich bacon grease. To this aromatic base, fresh corn kernels are added, along with a touch of heavy cream or milk for luxurious richness, and, crucially, a generous hand of Cajun seasoning to provide that signature spicy kick. Some versions also include tomatoes for a touch of acidity and color.

While historically served as a rustic side dish, complementing everything from grilled meats to seafood boils, its versatility and hearty nature make it easily adaptable. The addition of shrimp, as we’ll explore in this recipe, transforms it into a substantial and incredibly satisfying main course, perfect for any gathering or a cozy weeknight dinner.

From Side Dish to Spectacular Main: The Shrimp Maque Choux Transformation

While traditional Maque Choux shines brightly as a side, today we’re taking it to new heights by transforming it into a complete, show-stopping main course. My secret? The generous addition of succulent, plump shrimp. This simple yet impactful change elevates the dish, adding a delightful protein component that makes it perfect for dinner. The shrimp not only contributes a wonderful texture and delicate flavor but also absorbs all the rich, zesty goodness of the creamy corn sauce, making every bite an unforgettable experience.

This dish is a testament to the irresistible charm of fresh, sweet, creamy, and buttery flavors, making it absolutely perfect for enjoying all that gorgeous summer corn that’s currently flooding local farm stands. There’s nothing quite like the taste of corn at its peak ripeness, and when combined with the savory notes of bacon, the aromatic vegetables, and the bold seasoning, it creates a symphony of flavors that is truly comforting and invigorating.

To complete the meal, I love to serve this Shrimp Maque Choux with some crusty ciabatta bread. The bread is ideal for soaking up every last drop of that delectable, creamy sauce, ensuring no flavor goes to waste. It’s a meal that feels both special and satisfying, bringing a touch of Southern hospitality to your home.

Essential Ingredients for Your Perfect Shrimp Maque Choux

Crafting this incredible Shrimp Maque Choux requires a selection of fresh, high-quality ingredients that come together to create its signature flavor profile. Here’s what you’ll need, along with a few tips for selection:

Bacon: Choose a good quality, thick-cut bacon. Its rendered fat forms the flavor foundation of the dish, and the crispy bits add a delightful textural contrast at the end.
Green Bell Pepper: Provides a classic crispness and slightly bitter note that balances the sweetness of the corn.
Red Bell Pepper: Adds a touch of sweetness and a beautiful splash of color, enhancing the visual appeal of the dish.
Yellow Onion: The aromatic backbone, creating depth of flavor when sautéed.
Sherry Cooking Wine: Used for deglazing, it adds a subtle nutty and sweet complexity that enhances the overall richness. You can substitute with chicken broth if you prefer to avoid alcohol.
Fresh Corn: This is the star! Opt for fresh, sweet corn on the cob, ideally in season during the summer months. The fresher the corn, the sweeter and more flavorful your Maque Choux will be.
Heavy Cream: Essential for achieving that luxurious, creamy texture that defines Maque Choux.
Tony Chachere’s Original Creole Seasoning: The secret weapon! This seasoning blend brings all the authentic Cajun spice and savory notes to the dish. Adjust to your heat preference.
Shrimp: Fresh or frozen (thawed) shrimp work well. Look for medium to large shrimp, peeled and deveined. You can leave the tails on for presentation or remove them for easier eating.

Mastering the Maque Choux: Step-by-Step Cooking Guide

Creating this flavorful Shrimp Maque Choux is a straightforward process, but each step is crucial for building layers of taste. Here’s a more detailed guide to ensure your dish turns out perfectly:

Start with the Bacon: In a large, heavy-bottomed sauté pan or Dutch oven, cook your diced bacon over medium heat until it’s wonderfully crisp and golden. This is not just about cooking the bacon; it’s about rendering out that flavorful bacon grease, which will form the rich foundation of our dish. Once cooked, remove the crispy bacon bits with a slotted spoon and set them aside on a paper towel-lined plate to drain.
Sauté the Aromatics: Carefully pour off all but about 1 tablespoon of the glorious bacon drippings from the pan. Into this flavorful fat, add your finely chopped green bell pepper, red bell pepper, and yellow onion. Sauté these vegetables over medium heat for about 5 to 7 minutes, or until they have softened and become translucent, releasing their sweet aromas. This is the “holy trinity” coming alive!
Deglaze for Depth: Pour in the sherry cooking wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These “fond” bits are packed with flavor and will contribute immense depth to your sauce. Continue to cook, stirring frequently, until the sherry has nearly evaporated.
Introduce the Corn and Cream: Stir in the fresh corn kernels. This is a great time to add any “milk” that you’ve extracted from the corn cobs (a chef’s trick for extra corn flavor!). Pour in the heavy cream and sprinkle in the Tony Chachere’s Original Creole Seasoning. Stir everything well to combine, ensuring the seasoning is evenly distributed.
Simmer and Thicken: Bring the mixture to a gentle simmer. Reduce the heat slightly and continue to cook, stirring occasionally, for about 5 to 6 minutes. During this time, the sauce will begin to thicken slightly, and the flavors will meld beautifully.
Add the Shrimp: Now it’s time for the shrimp! Add your peeled and deveined shrimp to the simmering mixture. Continue to cook for approximately 2 to 4 minutes, or until the shrimp turn opaque and are fully cooked through. Be careful not to overcook the shrimp, as they can become tough.
Finishing Touch: Finally, stir the reserved crispy bacon bits back into the pan. This reintroduces that smoky, salty crunch just before serving. Remove the pan from the heat.

Your Shrimp Maque Choux is now ready to be enjoyed! The aroma alone will have everyone rushing to the table.

Perfect Pairings and Serving Suggestions

This Shrimp Maque Choux is incredibly flavorful and satisfying on its own, but a few thoughtful additions can elevate the dining experience even further. I particularly enjoy serving this dish in cozy bowls, allowing each person to savor the rich, creamy goodness. My top recommendation for an accompaniment is a side of crusty ciabatta bread. Its robust crust and soft interior are ideal for dipping into that irresistibly tasty creamy sauce, ensuring not a single drop of flavor is left behind.

Beyond ciabatta, here are a few other delightful serving suggestions:

Steamed Rice: A classic pairing with many Southern dishes, steamed white or brown rice provides a neutral base that perfectly soaks up the sauce and complements the bold flavors.
Grits: For a true Southern comfort experience, serve your Maque Choux over a bed of creamy, buttery grits. The combination is simply divine.
Cornbread: A warm slice of cornbread or a freshly baked cornbread muffin offers a rustic, slightly sweet counterpoint to the savory and spicy Maque Choux.
Simple Green Salad: To add a touch of freshness and cut through the richness, a light green salad with a vinaigrette dressing can be a refreshing side.
A Sprinkle of Fresh Herbs: A garnish of chopped fresh parsley or green onions just before serving can add a burst of color and a fresh, herbaceous note.

Don’t miss out on grabbing that beautiful summer sweet corn while it’s at its peak, and be sure to have some of Tony Chachere’s Original Creole Seasoning on hand. This is one dish you’re absolutely sure to fall in love with, and it’s destined to become a summer staple in your recipe rotation. Enjoy every delicious bite!

Expert Cook’s Notes & Tips for the Best Shrimp Maque Choux

To ensure your Shrimp Maque Choux is nothing short of spectacular, here are a few additional tips and tricks:

Shrimp Preparation Flexibility: You have creative freedom with your shrimp! You can add them whole for an impressive presentation, or, if you prefer smaller bites, cut them into large chunks before adding them to the pan. Both methods work perfectly and result in delicious shrimp.
The Secret to “Corn Milk”: For an extra layer of authentic corn flavor and creaminess, don’t discard those cobs immediately! After you’ve carefully cut the kernels from the cob, place each cob upright in a deep bowl. Using the back of a spoon, run it firmly down the length of the cob, pressing to release any remaining milky liquid and tender corn “pulp.” This “corn milk” is a game-changer for enhancing the corn flavor in your Maque Choux.
Fresh vs. Frozen Corn: While fresh summer corn is highly recommended for its superior sweetness and texture, frozen corn can be used in a pinch. If using frozen, thaw it first and drain any excess water. You might miss out on the “corn milk,” but the dish will still be delicious.
Spice Level Adjustment: Tony Chachere’s Original Creole Seasoning provides a fantastic kick. If you prefer less heat, start with a smaller amount and add more to taste. For an extra fiery dish, a pinch of cayenne pepper or a dash of hot sauce at the end will do the trick.
Adding Green Onions: A classic finishing touch for many Southern dishes is a sprinkle of freshly chopped green onions (scallions) just before serving. They add a fresh, mild oniony bite and a pop of vibrant green color.
Make-Ahead Tips: Maque Choux is best served fresh, but if you need to prepare components in advance, you can cook the bacon and sauté the vegetables ahead of time. Store them separately in the refrigerator. When ready to serve, reheat the vegetable mixture, add the corn, cream, and seasoning, then proceed with the shrimp.
Storage and Reheating: Leftover Shrimp Maque Choux can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of milk or broth if it seems too thick. Be careful not to overcook the shrimp during reheating.

Watch How It’s Made

For a visual guide on preparing this exquisite Shrimp Maque Choux, watch the process unfold. Seeing the steps come to life can make the cooking experience even more enjoyable and straightforward.

Find the full video tutorial here: Shrimp Maque Choux Video Guide

More Irresistible Tony Chachere’s Recipes to Explore

If you’ve loved the bold flavors brought by Tony Chachere’s Original Creole Seasoning in this Maque Choux, you’re in for a treat! Tony Chachere’s products are incredibly versatile, enhancing a wide range of dishes with authentic Louisiana flair. Here are a few more recipes featuring their fantastic seasonings that I highly recommend you try:

Tony’s Baked Cheeseburger Sliders: Perfect for parties or a fun family meal, these sliders get a delightful boost of flavor with Tony’s seasoning, making them anything but ordinary.
Shrimp Etouffee Vol au Vents: A sophisticated take on a classic, these elegant puff pastry cups filled with rich shrimp etouffee are sure to impress your guests.
Lobster Hush Puppies with Creole Remoulade: Indulge in crispy, flavorful lobster hush puppies, perfectly seasoned and served with a zesty Creole remoulade for an unforgettable appetizer.

Each of these recipes showcases how Tony Chachere’s can elevate everyday cooking into something extraordinary. Happy cooking!

Shrimp Maque Choux

Author: MaryAnn Dwyer

Servings: 4 servings

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This Shrimp Maque Choux is a classic Cajun side dish made into more of a meal with some added shrimp. It’s zesty, rich and creamy and the perfect meal for all that gorgeous summer sweet corn!

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Ingredients

6 slices bacon, diced
1/2 cup green bell pepper, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup yellow onion, finely chopped
1/4 cup cooking sherry
4 cups fresh corn kernels, with any milk from the cobs
1 cup heavy cream
3 tsp. Tony Chachere’s Original Creole Seasoning
1 lb. shrimp, peeled and deveined (you can cut into pieces or use whole)

Instructions

In a large sauté pan or Dutch oven, cook diced bacon over medium heat until crisp. Remove the bacon bits to a paper towel-lined plate. Pour off all but 1 tablespoon of the drippings from the pan.
Add the finely chopped bell peppers and onions to the pan with the reserved bacon fat, and cook for 5-7 minutes, until softened and translucent.
Add the sherry to the pan and cook until nearly evaporated, making sure to scrape up any browned bits from the bottom of the pan to deglaze it.
Stir in the corn kernels (and any collected corn milk), heavy cream, and Tony Chachere’s seasoning. Bring the mixture to a gentle simmer. Continue to cook, stirring occasionally, until the mixture thickens slightly, about 5-6 minutes.
Add the peeled and deveined shrimp to the pan and continue to cook for approximately 2-4 minutes, or until the shrimp turn opaque and are fully cooked through.
Stir the crispy bacon bits back into the pan. Remove from heat and serve immediately.

Notes

You can add your shrimp whole or cut them into large chunks for this recipe, depending on your preference.

To extract “corn milk” from the cobs: After cutting the corn kernels from the cob, stand the cob upright in a bowl and use the back of a spoon to firmly scrape down the length of the cob. This will release the milky liquid and tender pulp, adding extra flavor to your Maque Choux.

Nutrition

Keyword: Comfort Food, corn, shrimp, summer, Tony Chachere’s

Cuisine: Cajun, Creole

Course: Main Dish, Side Dish

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