Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips. Time-consuming, but well worth the effort, as your family or guests will admit. If you can find tasso, use it instead of salt pork.

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Recipe Summary

prep:
40 mins
cook:
50 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Creamy Jalapeno Sauce:
Macque Choux:

Directions

Instructions Checklist
  • Set oven to broil. Brush individual pizza crusts with melted butter, and sprinkle with chopped parsley and garlic salt. Place on a baking sheet and broil until sizzling. Remove, and set aside.

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  • Heat 1 cup oil in a heavy skillet over medium-high heat. In batches, place tortilla strips in hot oil, and cook until crisp. Remove to paper towels, and discard oil.

  • Add whipping cream to a saucepan, and whisk over high heat. When the cream begins to boil, whisk in sour cream. Reduce to medium heat. Stir in chicken bouillon and jalapeno juice, and simmer.

  • In a separate saucepan, warm 2 tablespoons butter over medium heat. Whisk in flour; continue whisking until the mixture is a pale golden color. Then whisk flour mixture into cream mixture, whisking until well blended. Remove from heat, and stir in jalapenos and cheese. Set aside.

  • Warm 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in salt pork, and brown on all sides. Remove salt pork to paper towels, and discard oil.

  • Warm 6 tablespoons butter in a large Dutch oven over medium heat. Stir in onions, celery, green and red bell peppers, garlic, and thyme. Cook until the vegetables are softened, about 5 minutes. Stir in the corn, and cook about 5 minutes, stirring. Stir in andouille and salt pork. Season with salt, pepper, 1/4 cup parsley, and Creole seasoning; cook about 10 minutes. Add shrimp, and cook until pink, about 5 minutes. Drain the butter sauce off of the shrimp and meats, and reserve the sauce in a bowl or jar.

  • Stir the cream sauce into the shrimp and meat mixture. Stir in 3 cups of penne pasta. Reduce the heat to medium low, and simmer for 5 to 10 minutes.

  • To serve, place pizza bread in the bottom of individual bowls. Ladle a spoonful or two of the reserved butter sauce over the bread, then ladle over sauce. Add more pasta, if desired. Sprinkle with Creole seasoning, and top with crispy tortilla strips.

Tips

*If you can find tasso, substitute it for the salt pork. Tasso is a cured Cajun-seasoned pork available in Louisiana.

Macque Choux

Pronounced "mock shoe," this is a Cajun version of creamed corn with shrimp.

Nutrition Facts

1559 calories; protein 56g; carbohydrates 120.9g; fat 96.3g; cholesterol 358.4mg; sodium 2322.4mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
01/25/2008
I have not personally made this recipe but a friend has and I have been lucky enough to eat it twice. It is fabulous! She modified the recipe in that she made the jalepeno sauce and the maque choux and served them on a bed of white rice. This makes the recipe much simpler and it is still just wonderful. Read More
(13)
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2008
I have not personally made this recipe but a friend has and I have been lucky enough to eat it twice. It is fabulous! She modified the recipe in that she made the jalepeno sauce and the maque choux and served them on a bed of white rice. This makes the recipe much simpler and it is still just wonderful. Read More
(13)
Rating: 5 stars
04/05/2010
This was awsome though I actually liked the maque choux just by itself before all the cream and pasta... though the end result also was delicious Read More
(9)
Rating: 5 stars
12/15/2009
this is so good my hubby Loves it i will be making this one alot thank you Read More
(9)
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Rating: 5 stars
07/18/2011
This was delicious!! My family loved it! I did not use any salted pork and used a pound of pork tasso instead. I also a little more jalepeno juice and peppers b/c we like our food a little spicier. Other than that I followed the recipe. It makes A LOT of food so have when you invite company or expect leftovers! Even though it is a bit time-consuming I definately recommend! Read More
(6)
Rating: 5 stars
06/24/2011
I only made two servings and it made a ton of food and was very filling. I thought it was going to be over kill with all the carbs but tasted great. I was unable to find the salted pork so substituted part of a pork roast and also substituted the sausage for ground med. italian sausage. Was great. It seems like a lot of work from the instructions but wasn't that bad. Just a lot of dishes left over. I will be saving this recipe to make on occasion. Read More
(5)
Rating: 5 stars
04/24/2012
Made vegetarian with tofu instead of shrimp....Loved it on whole wheat pizza base and whole wheat pasta Read More
(4)
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Rating: 5 stars
02/12/2012
This is just a review of the Jalapeno Cream Sauce I haven't had time to make the entire recipe yet. I had some friends over for a weeknight dinner so needed something fast. I made the sauce then tossed it with angel hair pasta and sauteed shrimp. People were having second and third helpings. The sauce is amazing. Read More
(3)
Rating: 5 stars
02/19/2012
A lot of work but well worth the effort! Although there are a lot of steps involved they are not difficult. Delicious! Read More
(3)
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