Sweet. Simple. Satisfying. This dish has a long history that intertwines Native Americans, Nova Scotians who became “Cajuns” and the Creole culture. It’s simple. It’s quite complex. All of those factors make it an important dish to embrace, understand and cook often and on repeat.
Time: 30 min
Serves 4-6Rating
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Loading...| 4 ears fresh corn | |
| 1 lb peeled and de-veined shrimp | |
| 1/4 cup finely diced andouille or tasso | |
| 2 Tbl Garlic Extra Virgin Olive Oil | |
| 1 onion, chopped | |
| 2 ribs celery, chopped | |
| 1 green bell pepper, chopped | |
| 1 red bell pepper, chopped | |
| 2 cloves garlic, minced | |
| 1 tsp The Stuff Cajun Seasoning | |
| 1 cup chopped tomatoes, fresh or canned | |
| 1 bunch green onions, sliced | |
| salt and black pepper to taste | |
| Heavy Cream |
| 1. | Using a sharp knife, cut lengthwise through the kernels to remove them from the cob. Scrape each cob using the blade of the knife to remove all milk and additional pulp from the corn. |
| 2. | In a large saute pan, saute the corn, onions, celery, bell peppers, garlic and andouille in a generous drizzle of Garlic Extra Virgin Olive Oil for about 7-10 minutes-onions should begin to soften and turn clear. |
| 3. | Add tomatoes and shrimp. Continue cooking until juice from the tomatoes and shrimp are rendered into the dish, approximately 5 minutes. |
| 4. | Add in 1/4 cup cream to create a sauce. Add green onions and season to taste with salt if needed. |
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