THE FIREBARNS BAYOU

Name: THE FIREBARNS BAYOU
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3-4
Ingredients: 3 pieces of corn, cut into 3 pieces; 500 g raw jumbo shrimp; 3 to 4 large smoked sausages, cut into 3 pieces; 500 g baby potatoes; 1/2 cup olive oil; 75 g of Firebarns Mardi Gras seasonings; 4 to 5 drops of Original or Ghost hot sauce; Lemon wedges to serve

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

3-4

Préparation

10 minutes

Cuisson

20 minutes

Auteur

Frank Menard

The perfect recipe for a trip to the Louisiana Bayou, prepared with classic Louisiana foods.

Jumbo shrimp, smoked sausage, baby potatoes and corn are enhanced with our Cajun Mardi Gras seasonings and Original or Ghost hot sauce to taste.

A perfect opportunity to serve straight to the table where everyone dips into their favorite.

Ingrédients

3 pieces of corn, cut into 3 pieces
500 g raw jumbo shrimp
3 to 4 large smoked sausages, cut into 3 pieces
500 g baby potatoes
1/2 cup olive oil
75 g of Firebarns Mardi Gras seasonings
4 to 5 drops of Original or Ghost hot sauce
Lemon wedges to serve

Préparation

In a large pot of boiling salted water, plunge corn and potatoes for approx. 5-10 minutes. Drain and set aside.
In a bowl, combine olive oil, Mardi Gras Cajun seasonings and your choice of Original or Ghost hot sauce.
In a large aluminum tray, toss corn, shrimp, sausage and potatoes with olive oil mixture.
Place on BBQ or smoker until shrimp are cooked.
Serve with lemon wedges.