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Cajun Shrimp Maque Choux

Kim Seghers
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

1 tbsp

Louisiana liquid crawfish boil

2 lb

Shrimp

1

Bell pepper, large

6 cups

Corn, fresh yellow or white

3

Creole tomatoes, large

1 clove

Garlic

1

Onion, large

1

Parsley, fresh

1

Louisiana cajun seasoning to your liking

1/3 cup

Olive oil or bacon grease

1/2 stick

Butter, unsalted

1 cup

Heavy cream

I used 1lb. fresh shrimp and 1lb. thawed crawfish tails

substitute 1 lb frozen corn if fresh corn isn't available