New Orleans Creole Shrimp with Maque Choux

Is it possible to love a city without ever visiting? While there is much debate about which cities are the best in the country, I’d argue that New Orleans has to be one of the top. And yes, I feel confident saying that even though I’ve never been… yet. I mean, it’s not difficult to see why I, and plenty others, love the food (and culture) of New Orleans. Whether it’s the history, the heart and soul that can be tasted in every plate, or the unique seasonings that never shy from in-your-face flavors, the food of New Orleans is in a world all it’s own.

I fell in love with New Orleans food after my dad took a trip there when I was a teenager. Not only did he come back with a voodoo doll and a preserved alligator head, but he also came back with a deep appreciation for the food. Being the “chef” in our family at the time, his trip gave him the inspiration to recreate iconic NOLA dishes that later became staples in our house. Gumbo, etouffe, pralines, etc… you name the dish, we tried it, without ever stepping foot in The Big Easy.

New Orleans Creole Shrimp

This New Orleans Creole Shrimp with Maque Choux recipe is one of my favorites to cook for my family. It packs a lot of traditional NOLA flavor, is very healthy, and is versatile when it comes to pleasing all palates. Since I try to cook as healthy as possible, this recipe takes creative liberties to lighten a somewhat heavier cuisine (no roux, less butter, no cream in maque choux). But dont worry, just because its not “traditional” it’s still very much full of Louisiana zest.

Corn
Trick to cutting kernels of corn: place small bowl or cup upside down in large bowl. Place corn on small bowl and cut! And dont toss your cobs just yet!
Use the back of a knife to scrape the cobs and remove the starchy liquid that remains. Add it to your maque choux for a natural, healthy thickener instead of using cream.

Ingredients to help with this recipe:

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New Orleans Creole Shrimp with Maque Choux
Take a trip to NOLA with this healthy New Orleans shrimp and corn succotash dish. It's full of spice, flavor, and Lousiana charm. Laissez les bons temps rouler!
Prep Time 1 hour
Cook Time 10 minutes
Servings
servings
Ingredients
Creole Shrimp
Maque Choux
Prep Time 1 hour
Cook Time 10 minutes
Servings
servings
Ingredients
Creole Shrimp
Maque Choux
Instructions
  1. Season shrimp with 2 tsp Creole seasoning and pinch of salt. Set aside. Add 2 tbsp olive oil to large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened. Add in chicken stock, 2 tsp Creole seasoning, paprika, and bay leaves. Bring to a boil over high heat then reduce heat to medium. Simmer until slightly reduced then stir in tomatoes. Cook, stirring occasionally, until thickened, about 10 minutes.
    New Orleans Holy Trinity
  2. Stir in scallions, Worcestershire sauce, and salt. Cook, stirring often, until thick, about 10 minutes. Set aside sauce. Heat oil in a large skillet over medium-high. Add shrimp and cook, stirring often, until slightly pink, about 1 minute. Add Creole sauce to shrimp and stir.
Maque Choux
  1. In a 12" skillet over medium-high heat, heat olive oil. Add garlic, onions, celery, and peppers. Cook until lightly softened, about 5 minutes. Increase heat to high and add in corn (with liquid) and peas. Stir occasionally until crisp-tender, about 1-2 minutes. Stir in scallions and season with salt and Creole seasoning. Finish with parsley. Serve with steamed rice or as is for a grain free option!
    New Orelans Creole Shrimp with Maque Choux
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