- 2 C. of finely chopped onions
- 1 C. of finely chopped bell pepper
- 1 C. of finely chopped celery
- 6 cloves of mined garlic
- ¾ C. vegetable oil
- 6 ears of fresh corn, cut off the cob and scraped
- ½ lb. of pickle meat or ham seasoning
- 3 lbs. of shrimp, peeled and deveined
- 1 lb. of smoked sausage cut into semi circles
- 2 cans of Rotel
- 2 cans of Cajun stewed tomatoes
- 2 cans of yellow corn
- 2 cans of white corn
- 2 cans of cream corn
- 10 C. shrimp stock or chicken stock
- 2 T. of salt
- 1 T. of black pepper
- ½ t. of cayenne pepper
- In a gumbo pot, heat the oil over medium-high heat and sauté the onions, bell peppers, and celery and cook until limp
- Add garlic for 1 minute
- Run the Rotel and stewed tomatoes through a food processer
- Add both to the pot and cook for 10 minutes
- Add the fresh corn, including the cobs, to the pot
- Add the chicken or shrimp stock, sausage, ham, salt, pepper, and cayenne
- Bring to a boil and cook for 30 minutes
- Add the can corn and cook for an additional 15 minutes
- Stir then add the shrimp and cook for an additional 15 minutes
Tips and Tricks:
· My Dad insists that the KEY to Macque Choux is scraping the corn cob to get the “milk” from the corn. After you cut the kernels off the cob, you need to scrape the knife down the side of the cob and add the “milk to the bowl of corn.
· I use Bryan Cajun Smoke Sausage.
· I use Green Giant corn.
· You can make shrimp or chicken stock. It is easy! Follow my link to find out how I make mine.