Cajun Shrimp and Corn Maque Choux

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  • 3 slices thick-cut bacon cut into 1/2 -inch pieces
  • 1 tablespoon unsalted butter
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 jalapeno, seeded and diced
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 2 cloves garlic, sliced
  • 4 cups fresh corn kernels (about 8 ears)
  • 1 cup heavy whipping cream
  • 1 ½ teaspoons Creole seasoning
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 teaspoons blackening seasoning
  • 1 pound peeled and deveined large shrimp (tails left on)
  • Garnish; sliced green onion, fresh basil


  1. In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons dripping in skillet. Crumble bacon.
  2. Add butter to drippings, and heat until butter is melted. Add bell peppers, jalapeno, yellow onion, green onion, celery, and garlic, cook and stir occasionally for 4 to 5 minutes. Add corn, and cream, creole seasoning, and salt. Cook and stir frequently until cream has reduced slightly, 3 to 4 minutes.
  3. Sprinkle blackening seasoning all over shrimp, and add to skillet with oil. Cook until browned, about 1 ½ minutes per side. Serve over corn maque choux. Top with bacon. Garnish with green onion and basil, if desired.
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