Maque Choix with Shrimp

This Louisiana Cajun dish is pronounced mock-SHOE. Fresh corn is best. For frozen corn, use 6 cups of thawed kernels; process 1 1/2 cups of kernels with 1/2 cup water in a blender until coarsely ground to replace the grated corn in step one.

8 ears corn, husk and silk removed
4 slices bacon, chopped fine
2 tablespoons vegetable oil
5 ounces andouille sausage, halved lengthwise and sliced thin*
1 green bell pepper, stemmed, seeded and chopped
1 onion, chopped
1 celery rib, minced
4 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
2 cups water
1 (14.5 ounce) can diced tomatoes, drained with juice reserved
1 1/2 pounds extra-large shrimp, peeled and deveined (optional)
6 scallions, sliced thin

*I used a full 12 ounces of Continental Sausage's Elk & Jalapeno Cheddar Bratwurst

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 1/2 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, 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 heat until cooked through, about 5 minutes. Off heat, stir in scallions and season with salt and pepper to taste. Serve over baked rice.