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 Butter, EVOO 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. Now. 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. Prepare.... Assemble Voila. Now. 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. No worries. I dumped mine on a plate, and dabbed off the excess on a paper towl. Like for real, yo. Enjoy. Let it cool.
0 Comments
Leave a Reply. |
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.
Archives
April 2024
|