Chef John Folse’s Cookbook: Move Corn Macque Choux to an Entree

Easy steps can move the side dish to an entree.

Shrimp and Corn Macque Choux Over Pasta

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Prep Time: 1½ Hours

Yields: 8 Servings

Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable dish flavored with freshwater shrimp from the Mississippi River. You can also enjoy this widely known Cajun dish of corn and tomatoes over pasta.


2 cups (150–200 count) shrimp, peeled and deveined

8 ears fresh corn or 1 (15.25-ounce) can whole kernel corn, drained

2 cups chopped tomatoes

1 pound pasta (angel hair or linguine)

½ cup bacon drippings or butter

1 cup diced onions

½ cup diced celery

½ cup diced green bell peppers

½ cup diced red bell peppers

¼ cup minced garlic

¼ cup minced andouille

2 tbsps tomato sauce

1 cup heavy whipping cream

1 cup sliced green onions

salt and black pepper to taste

granulated garlic to taste


Cooking pasta according to package directions. Drain, set aside and keep warm. Select tender, well-developed ears of corn and shuck. Using a sharp knife, cut lengthwise through kernels to remove them from cob. Scrape each cob again to remove all “milk” (juice remaining on cob) and additional pulp from corn. The richness of this dish will depend on how much milk and pulp can be scraped from cobs. In a 3-quart Dutch oven, melt bacon drippings over medium-high heat. Sauté corn, onions, celery, bell peppers, minced garlic and andouille 15–20 minutes or until vegetables are wilted and corn is tender, stirring occasionally. Stir in chopped tomatoes, tomato sauce, shrimp and heavy whipping cream. Simmer 15–20 minutes or until juice from tomatoes and shrimp is rendered into dish and cream has slightly thickened. Add green onions then season to taste with salt, pepper and granulated garlic. Continue to cook 15 minutes or until full flavor of corn and shrimp develop. Serve over cooked pasta.

Recipe courtesy of Chef John Folse