This variation on a true Cajun Classic comes from Enola Prudhomme (Paul's Sister) and her family.

Shrimp Maque Choux

Ingredients: 4 tablespons unsalted butter 1 large onion, chopped 1 large green bell pepper, chopped 1 large jalapeno pepper, minced 1 pound medium shrimp, shelled and


1 package (10 ounces) frozen corn

 kernels, defrosted

1 cup heavy cream 1 teaspoon salt 1/2 teaspoon freshly ground black


Dash of hot sauce (optional)

Preparation: In a large skillet, melt the butter over moderately high heat. Add the onion, green pepper and jalapeno and saute' until softened, about 12 minutes. Stir in the shrimp and cook until opaque through- out, about 5 minutes, until heated through. Season with the salt, black pepper and a dash of hot sauce if you like.

Source: The Best of Food and Wine (1988 Collection) Recipe Courtesy of: Prudhomme's Cajun Cafe'

Contributed by : Edit

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