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Cajun Shrimp Maque Choux

  • Author: Kim Seghers
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 Servings 1x


  • 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


  1. 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.
  2. 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.
  3. Cook on medium heat stirring the ingredients until thoroughly mixed together. Cook for 12 minutes.
  4. Add the shrimp, onions, garlic, bell peppers, and the tomatoes. Cook until the shrimp turn pink and opaque about 5 minutes. Stir frequently.
  5. 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.
  6. Serve in bowls while hot with rice or french bread. Garnish with parsley. This dish can be served year round. 
  • Category: Dinner
  • Cuisine: Cajun