Corn Macque Choux IV
Many Cajuns refer to corn as Macque choux (mock shoo). Originally however this was an Indian word meaning corn.

  • 1 stick butter
  • 4 cups fresh cut corn
  • 1 can ROTEL brand tomatoes
  • 1 cup finely onions, chopped
  • 1/2 cup bell pepper, finely chopped
  • 2 cups heavy cream
  • 1 pod garlic, chopped fine
  • 1 tbsp. sugar
  • 1 tsp Tabasco sauce
  • 1 1/2 tsp salt (or less to taste)
  • green onions scallions chopped
  • parsley to taste


  1. On a medium heat in a heavy 4 quart sauce pan, melt butter. Add the corn and cook for 5 minutes.
  2. Slowly add the ROTEL tomatoes, onions and bell peppers. Turn heat up a little more and stir well. Add the garlic, seasonings, sugar, salt and Tabasco sauce.
  3. When corn seems to be cooked (approximately 25 minutes), add the heavy cream. Cook approximately 10 to 15 minutes longer, add the green onions and parsley and let set a few minutes before serving.

Fresh frozen corn maybe substituted, small kernel works best; ROTEL tomatoes are spicy but you can substitute with any whole tomatoes or diced tomatoes and add additional pepper spice or Tabasco

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                                                                                      Angel Pineapple Surprise

Cajun word for Pineapple is ananas. Cajun word for Angel is ange. Cajun word for surprise is supris! Supris moi, s’il vous plait avec du gateau! Pineapple is one of the world’s favorite tropical fruits. First called “anana”, a Caribbean word for “excellent fruit”, the name “pineapple” came from European explorers who thought the fruit looked like a pinecone with flesh like an apple.


  • 1 package 4 oz. Jell-O vanilla flavor instant pudding and pie filling
  • 1 can 20 oz. crushed pineapple with juice
  • 1 cup Cool Whip
  • 1 package 10 ounce prepared round angel food cake
  • seasonal berries


  1. Mix dry pudding mix with pineapple with juice in medium bowl. Gently stir in cool whip, let stand 5 minutes. Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate.
  2. Spread l l/3 cups of the pudding mixture onto cake layer, cover with middle layer, top with remaining cake layer.
  3. Spread remaining pudding mixture.
  4. Refrigerate at least one hour before serving.

Top with your favorite seasonal berries such as strawberries, blueberries, blackberries or raspberry.

                                                                                     ANTIPASTA SALAD


  1. 1 box cork screw macaroni, cooked and cooled
  2. 2-3 sticks celery, chopped
  3. 1 onion, chopped
  4. 1 green pepper, chopped
  5. 2 tomatoes, chopped
  6. 1 stick pepperoni, chopped
  7. 1/4 lb. hard salami, chopped
  8. 1/4 lb. Provolone cheese, cubed
  9. 1 can olives, chopped
  10. 3/4 tsp. salt
  11. 3/4 tsp. garlic powder
  12. 1/2 tsp. pepper
  13. 1/2 tsp. oregano


  1. Mix together seasoning.
  2. Mix remaining ingredients together. Sprinkle seasoning over everything.
  3. Combine 3/4 cup oil and 1/4 cup vinegar. Pour over and mix well.
  4. Refrigerate overnight.

                                                          Cajun Shrimp and Sausage Pasta

  • 1/2 – 3/4 lb. cooked fettuccine
  • 2 TBS olive oil
  • 1 lb. peeled, deveined raw large shrimp
  • 1 TBS plus 2 tsp Tony Chachere’s Cajun Seasoning
  • 1 1/2 hot linked or smoked turkey sausages, sliced and quartered (I use Butterball)
  • 1/2 cup diced green pepper
  • 1/2 cup diced yellow onion
  • 1 TBS minced garlic
  • 1/2 cup chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 teaspoon red pepper
  • 1 teaspoon salt


  1. Heat 1 tbsp. of olive oil over medium high heat in a large sauté pan. Season the shrimp with 2 teaspoons of the Cajun seasoning. Place the shrimp in the pan and sauté until almost done. Remove the shrimp from the pan and set aside.
  2. Place the remaining tbsp. of olive oil in the sauté pan add the onions and bell peppers. Sauté, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
  3. Add the garlic to the pan and sauté for 30 seconds.
  4. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.
  5. Add the thyme, 1 tbsp. of Cajun seasoning and 1/2 tsp salt and cook for 2 minutes.
  6. Add the heavy cream to the pan and cook an additional 2 minutes.
  7. Return the shrimp and the pasta to the pan.
  8. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.