Total Time
45mins
Prep 20 mins
Cook 25 mins

This Cajun dish, similar to succotash, pairs well with rice & seafood or chicken. This version comes from the Commander's Palace in New Orleans. This was first published in Saveur Magazine, issue # 119. We were testing different dishes for our Cafe Ponce, here at the home, and I saw this and we tested it and it became an instant hit! (The only thing we didn't include was the jalapeno! - Too bad, they don't know what they missed!) We made four batches - two and two.;)

Ingredients Nutrition

Directions

  1. In a 12" skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 7 minutes.
  2. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside.
  3. Melt 1 tablespoons butter in hot bacon fat.
  4. Add garlic, shallots, peppers, and jalapenos and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes.
  5. Increase heat to high; add okra and corn and cook, stirring occasionally, until crisp-tender, about 6 minutes.
  6. Stir in scallions and remaining butter and season with salt and pepper; set aside and keep warm.
  7. Meanwhile, heat oven to broil and place a rack 8" from broiler element.
  8. Toss shrimp with oil in a large bowl and season with salt and pepper.
  9. Transfer shrimp in a single layer to an aluminum foil–lined baking sheet and broil, turning once using tongs, until pink and cooked through, about 4 minutes.
  10. Serve the maque choux and shrimp on top of a bed of rice; garnish with reserved bacon and a sprinkling of scallions.