Shrimp and Sausage Macque Chouz

A recipe that sounded too good to pass up. It's from Louisiana Cookin magazine.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 2  tablespoons olive oil
• 1  large yellow onion, chopped
• 1  red bell pepper, diced
• 1  green bell pepper, diced
• 1  lb smoked sausage, cut into small pieces
• 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can Rotel Tomatoes
• 4  ears corn, scraped from the cob or 2 (14 ounce) cans  yellow cut corn
• 4  ears white corn, scraped from the cob or 2 (14 ounce) cans  white cut corn
• 2 (14 ounce) cans  creamed corn
• 2  lbs shrimp, peeled
•  salt, to taste
•  pepper, to taste
• 1  pint heavy cream

Directions

1. Add olive oil to a heavy pan, preferably cast iron, set over a medium-high heat. Add onions and peppers and cook until onion become translucent and just begin to brown, about 8 minute.
2. Add the sausage and diced tomatoes and cook until the excess tomato juice is evaporated. Add the Rotel tomatoes, yellow corn, and white corn. Cook until tender, 10-15 minute Add the creamed corn, salt and Creole seasoning.
3. Reduce heat to medium-low and continue cooking until heated through. Stir often; the mixture will be very thick and will tend to stick.
4. Just before serving, add the shrimp and cook until they just turn pink. Take care not to overwork. Gently stir inthe heavy cream, heat through, and serve immediately.