Le Grand V
35 minutes • 6 cocktails

The Big V

This recipe is a perfect idea to serve as a starter to our guests. When the classic Bloody Caesar meets the Cajun side of New Orleans. The sweetness of corn, combined with shrimp and smoked sausages in perfect symbiosis with our Mardi Gras spices, our Bloody Caesar and our Cayenne sauce.


  • 6 ready-to-drink Caesar Firebarns
  • 500 g jumbo shrimp
  • 375 g smoked sausages cut into 5
  • 2 Corn
  • Juice of half a lemon
  • 3 tbsp. Cajun Mardi Gras spices
  • 3 tbsp. tablespoon of olive oil
  • Green onions for serving
  • Lemon wedge for serving
  • 6 bamboo skewers
  • 6 straws
  • Cayenne hot sauce to taste


  1. Immerse the corn in boiling water for about 10 minutes and then immerse in cold water. Cut the corn cobs into 3.
  2. In a mixing bowl, combine the corn, sausages, shrimp, olive oil, lemon juice and Mardi Gras spices.
  3. On a cookie sheet lined with parchment paper, spread the mixture and place on the BBQ at 425F or until the shrimp are well cooked.
  4. Remove the tops of the cans using a specialized tool or simply open the ready-to-drinks and add the skewers.
  5. Sprinkle with green onions and cayenne sauce.

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