Shrimp Macque Choux
Ingredients1 h 30 m servings 1559 cals
- 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.
- 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.
- *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.
Per Serving: 1559 calories; 96.3 g fat; 120.9 g carbohydrates; 56 g protein; 358 mg cholesterol; 2322 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 ...
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
this is so good , my hubby Loves it i will be making this one alot thank you
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 spici...
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 sub...
Made vegetarian with tofu instead of shrimp....Loved it on whole wheat pizza base and whole wheat pasta
A lot of work, but well worth the effort! Although there are a lot of steps involved, they are not difficult. Delicious!