recette, facile, crevettes, maïs, saucisse

30 minutes • 3-4 servings

THE FIREBARNS BAYOU

The perfect recipe for traveling to the Louisiana Bayou prepared with classic foods from this region. Jumbo shrimp, smoked sausage, baby potatoes and corn enhanced with our Cajun Mardi Gras spices and our Original or Ghost hot sauce to taste. A perfect opportunity to serve directly at the table where everyone gets to choose what they prefer.

Ingredients

3 corn cut into 3
500 g raw jumbo shrimp
3 to 4 large smoked sausages cut into 3
500 g baby potatoes
1/2 cup olive oil
75g. Firebarns Mardi Gras Spices
4 to 5 drops Original or Ghost hot sauce
Lemon wedges for serving

Preparation

In a large pot of boiling salted water, cook the corn and potatoes for about 5 to 10 minutes. Drain and reserve.
In a bowl, combine olive oil, Mardi Gras Cajun spices and your choice of Original or Ghost hot sauce.
In a large foil tray, toss the corn, shrimp, sausage and potatoes with the olive oil mixture.
Place on the BBQ or in the smoker until the shrimp are cooked.
Serve with lemon wedges.