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recette, facile, crevettes, maïs, saucisse

THE BAYOU

Serving size: 3 to 4 people

Difficulty : Easy

Ingredients:

3 corn cut in 3

500 g. raw Jumbo shrimps

3 to 4 large smoked sausages cut in 3

500 g. baby potatoes

1/2 cup of olive oil

75 g. Firebarns Mardi Gras spices

4 to 5 drops of Firebarns Original or Ghost

Lemon wedges to serve

Preparation:

In a large pot of boiling salted water, plunge the Corn and potatoes for about 5 to 10 minutes. Drain and set aside.

In a bowl, combine olive oil, Mardi Gras spices and 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.

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