Cajun Shrimp Maque Choux is a traditional Southern Louisiana soup filled with corn and shrimp. It’s the perfect recipe to serve on cool fall days.
Maque Choux reminds me of my childhood and all the times my grandmother had me gather up vegetables from her garden.
So that she could cook this traditional South Louisiana dish, which was said to have been passed down from the Native Americans to the Cajuns.
There are many different versions of this recipe. I make a Cajun Shrimp Maque Choux where my grandmother made a Corn Maque Choux using mostly vegetables.
Maque Choux pronounced Mock Shoe is mostly made using corn and other vegetables found in gardens growing throughout South Louisiana.
I prefer to add shrimp and crawfish to my Maque Choux recipe.
A lot of people serve their Corn Maque Choux as a side dish I serve my Cajun Shrimp Maque Choux as the main course.
I make my dish more like a soup or stew that I serve with a heaping spoon of rice.
My husband prefers to eat his Maque Choux with french bread so he can soak up all the delicious spices that I use in my recipe.
If you don’t have fresh corn growing in your backyard, don’t worry you could always use frozen corn instead.
I hope you get a chance to try this delicious recipe that’s full of bold flavors.
I actually should have titled my recipe ” Shrimp and Crawfish Maque Choux! Have you ever made Maque Choux before? You might like my other seafood recipes too.
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- 2lb. shrimp, peeled and deveined or half crawfish and half shrimp (total 2 lbs.)
- I used 1lb. fresh shrimp and 1lb. thawed crawfish tails
- 6 cups fresh yellow or white corn (8 ears of corn)
- substitute 1 lb frozen corn if fresh corn isn’t available
- 1/3 cup olive oil or bacon grease ( I used olive oil)
- 1 cup heavy cream
- 1 tablespoon Louisiana liquid crawfish boil
- Louisiana Cajun seasoning to your liking (I use this instead of salt & pepper)
- 1 large chopped onion
- 1 large bell pepper chopped
- 3 large creole tomatoes diced
- 1/2 stick unsalted butter
- 1 clove minced garlic
- fresh parsley for garnish
- Remove the kernels from the cob and set aside. If you don’t have fresh corn you can use frozen corn. In a large saucepan heat the oil over medium heat. Saute the onions, garlic, and bell peppers about 4 minutes.
- Once the onions, garlic, and bell peppers are softened remove them to a bowl and set aside. Pour the corn into the large saucepan, add the butter, heavy cream, and liquid crab boil.
- Cook on medium heat stirring the ingredients until thoroughly mixed together. Cook for 12 minutes.
- Add the shrimp, onions, garlic, bell peppers, and the tomatoes. Cook until the shrimp turn pink and opaque about 5 minutes. Stir frequently.
- Next, once the shrimp are cooked add the crawfish tails. Season the food to your liking with the Cajun seasoning. Cover the saucepan with a lid and continue to cook over medium heat for 10 minutes, stirring frequently.
- Serve in bowls while hot with rice or french bread. Garnish with parsley. This dish can be served year round.
- Category: Dinner
- Cuisine: Cajun
If you would like to learn a few Cajun Slang words check them out on this page.