Here is another proper recipe. Again, I think the metric is correct.
Maque Choux with Shrimp
Serves 4 to 6
This is a traditional dish of Louisiana (US) that is usually served as side dish. People who don’t know no better might pronounce it
make-chow, or worse
make-chokes. Folks from Louisiana pronounce it
mocka-shoo.
It can be a main course by adding sausage, shrimp or crawfish, or chicken or pork. If you cannot find andouille sausage, you can substitute chorizo or other spicy sausage. It can be a vegan dish if you eliminate the bacon, sausage and other non-vegan ingredients - when I lived in New Orleans vegan maque choux was popular during the Lent.
Fresh corn is best, but frozen corn works well, too. For frozen corn, use 6 cups/1.5L of thawed kernels; process 1½ cups/360ml of kernels with ½ cup/120ml of water in a blender until coarsely ground to replace the grated corn in Step 3.
Ingredients
8 ears corn, husks and silk removed
4 slices bacon, chopped fine
2T/60ml vegetable oil
5oz/150g andouille sausage, halved lengthwise and sliced thin
1 green bell pepper, stemmed, seeded, and chopped
1 onion, chopped
1 celery rib, minced
Salt and pepper
4 garlic cloves, minced
1 Tablespoon/15ml tomato paste
¼ teaspoon cayenne pepper
2C/470ml water or shrimp stock
1 (14.5-ounce)/411g can diced tomatoes, drained with juice reserved
1-1/2 pounds/680g extra-large (16/20) shrimp
6 scallions, sliced thin
- Peel and de-vein the shrimp, and set aside.
- If using shrimp stock instead of water, place the shells and the leftover vegetable trimmings (onion, bell pepper, onion, celery, garlic) in a small pot. Add 2 cups/470ml water and bring to a boil over medium heat. Season with salt and pepper. When the liquid comes to a boil, remove from heat and let steep for 15-20 minutes. Strain to remove the shells and vegetable bits.
- Cut kernels from 6 ears of corn. Break remaining 2 ears in half and grate over plate on large holes of box grater. Combine cut kernels, grated corn, and any accumulated corn milk in bowl; set aside.
- Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to bowl with corn.
- Add oil to rendered bacon fat in pot and return to medium heat. Add andouille and cook until lightly browned, about 2 minutes.
- Add bell pepper, onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until vegetables begin to soften and brown, 8 to 10 minutes.
- Stir in garlic, tomato paste, and cayenne and cook until fragrant, about 30 seconds.
- Stir in corn-bacon mixture, water or stock, and tomatoes and bring to boil, scraping up any browned bits.
- Reduce heat to low and simmer, stirring often, until liquid has reduced by three-fourths, 25 to 30 minutes.
- Stir in reserved tomato juice and cook until liquid is reduced by two-thirds and mixture is slightly thickened and creamy, about 10 minutes longer.
- Stir in shrimp and continue to cook until shrimp are cooked through, about 5 minutes.
- Off heat, stir in scallions and season with salt and pepper to taste.