I saw this on Facebook and I had to give it a whirl.
I cooked it just as it said, but I added red pepper flakes.
Don't do that.
What you need:
1 lb cooked, peeled shrimp
1 lb sausage. I used smoked sausage
Frozen half-ears of corn
Potatoes, your choice, cut into bite sized pieces
S&P, Cajun seasoning. That means Tony Chachere's.
Preheat the oven to 400.
Cut up the po-tay-toes, wash. Have the shrimp ready to go.
Slice up the sausage. Slice the butter into pats. If that is a thing.
Line a pan, or in my case 2 pans with aluminum foil.
Have another piece of foil and ready the assemble.
I added the corn and potatoes, seasoned them, then added the sausage and shrimp.
I put a pat of butter near the corn/taters and then drizzled them with the Olive Oil.
Is Olive Oil supposed to be capitlized? I am thinking of Popeye's chick.
Next time I will add some garlic powder.
I listened to Scott and added red pepper flakes and then I died.
Make it in to a pouch to seal in everything.
Don't be like me and have to unseal and reseal everything because you forgot to add the EVOO.
Bake for 40ish minutes.
Sometimes I don't brain.
As soon as this came out of the oven, I was so tickled that it turned out alright, I bit into it immediately.
Don't do that.
Open each one up and let it cool at least 8 or 9 minutes.
I am sure if you have ever read a blog I've published or met me in person you are aware that I have weird food issues.
I don't like my food...wet.
I don't like soup, or any hot liquid for that matter.
I don't want my food to drip.
The butter did its job and melted and coated the food so it wasn't dry.
I respect that.
It was kinda soupy in the pouches.
I dumped mine on a plate, and dabbed off the excess on a paper towl.
Like for real, yo.
Let it cool.
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