My brand spanking new gluten free Cajun shrimp, corn Maque choux and sausage stew is love at first bite, y’all!! The Trinity Roux™ base, prepared corn Maque choux and sausage cook down in a bit of broth. Seasoned shrimp make their appearance at the end, injecting the already ultra-flavorful stew with a back-of-the-tongue ‘wow’ factor that just gets better and better with each bite. Yep and yay…
Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I Just Knew You Could Do It Corn Maque Choux…
As soon as I tasted my first bite of my spicy skillet Corn Maque choux last week, I knew that it was going to perfect in a stew. Yep. I was already feeling the summer-into-fall vibe. And thinking about gumbos, stews and etouffees almost every single time that I walked into my kitchen.
So, I restrained myself from gobbling up the whole skillet of corn Maque choux:
And then I got down to the recipe development business of figuring out how to turn it into this gluten free Cajun corn Maque choux into a stew as soon as possible. It was one of the easiest recipes I’ve ever thrown together. And yes, it’s certainly a newfound cousin of traditional Cajun shrimp stew. But, it’s a totally new creation of its own right that has it’s own swaggering flavor profile, I promise you!! 🙂
How to Make Gluten Free Shrimp, Corn Maque Choux and Sausage Stew
To start the gluten free shrimp, corn Maque choux and sausage stew, you’ll need to whip up a batch of the skillet corn first. Then, make the Trinity Roux™. And season up the shrimp while the roux is cooking down.
Then, add the broth, sausage, potatoes and corn Maque choux to the skillet or Dutch oven:
Give it all a good stir:
And then cook it down over medium-ish heat. Then, add seasoned shrimp at the end, and cook down for a just few more minutes.
And finally, serve yourself up a bowl of this as is, or over the traditional rice, and dig in!!
You’ll most likely find, as Mark and I did, that you won’t need to add ANY additional seasonings. Why? Because the seasoned corn Maque choux, the seasoned shrimp you add at the end, and the Trinity Roux™ base takes care of ALL of the seasoning for you.
We didn’t need to add one thing – not SP&C or even hot sauce, y’all!! The seasoning is spot on, and so is the beloved shrimp, corn and sausage trio. The tender potatoes are just a bonus, which really helps the dish stand up on its own if you’re really not feeling the rice thing. (I understand.)
Share this gluten free Cajun shrimp, corn Maque choux and sausage stew with those who bring their own unique blends of sass and spice into your life. And see y’all on the yum side…
Gluten Free Cajun Shrimp, Corn Maque Choux & Sausage Stew
For the Trinity Roux
For the Seasoned Shrimp
- 1 pound raw shrimp, peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
- 1/2 teaspoon lemon pepper
For the Gluten Free Cajun Shrimp, Corn Maque Choux and Sausage Stew
- 12 ounces gluten free sausage
- 1 pound russet potatoes
- 1 1/2 cups Spicy Skillet Corn Maque Choux
- 3 to 3 1/2 cups gluten free chicken broth or a mixture of GF chicken broth/shrimp stock
- salt, black pepper and cayenne pepper to taste, optional
- Prepare the Trinity Roux in a deep cast iron skillet or Dutch oven.
- While the roux is cooking, season the shrimp and set aside.
- Slice the sausage and set aside. (You can also brown it lightly if you want to, then set it aside to cool.)
- Rinse and chop the potatoes and set aside.
- When the roux is ready, add the prepared corn Maque choux, sausage, potatoes and 3 cups of the GF chicken broth.
- Stir to incorporate.
- Cook for 30 to 40 minutes, or until the potatoes are tender.
- Add the seasoned shrimp to the skillet or pot. Cook for an additional 5 minutes. Remove from heat.
- Taste before you add any additional seasonings at ALL to the pot. The corn Maque choux is highly flavored, as is the seasoned shrimp. Only after you taste it, you might want to add salt, black pepper and cayenne pepper to taste.
- Serve as is or with rice.