Maque Choux with Shrimp
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By Diane Unger
Appears in Cook's Country August/September 2013
The secret to this humble Cajun dish was getting the texture of the corn right.
WHY THIS RECIPE WORKS
This creamy Southern corn dish is usually beefed up with smoky tasso ham, but we opt for a combination of andouille sausage and bacon, which are much easier to come by. Sautéing the aromatics and vegetables—green bell pepper, celery, and on...
