Cast-Iron Gulf Skillet Sausage Shrimp Cornbread Bake

Y'all gather 'round the porch table 'cause this here skillet is fixin' to bring the whole bayou right into your kitchen with smoky sausage, sweet corn, ten Free

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Ingredients

Smoked sausage - hickory-smoked links that snap like a firecracker and ooze that deep, savory Southern soul
Corn - fresh yellow kernels sweeter than a Georgia peach and ready to pop with juicy sunshine
Potato - big ol' russets that soak up all the flavors like a sponge at a church picnic
Gulf shrimp - plump, pink beauties straight from the coast that curl up sweeter than a debutante's smile
Cornbread - golden, crumbly squares baked up crisp on the edges and soft in the middle like a hug from the skillet

Directions

First off, fire up your biggest cast-iron skillet over medium heat till it's hotter than a hound dog in August, then slice that smoked sausage into thick coins and toss 'em in to sizzle and render out all that smoky grease like it's payin' rent.
While the sausage is dancin' around gettin' crispy edges, peel and cube them potatoes into bite-sized chunks, then add 'em right into the skillet with a splash of water to steam 'em soft without turnin' the whole mess into mush.
Next, shuck that corn and cut the kernels off the cob straight into the pan, lettin' 'em mingle with the sausage and taters till everything starts smellin' like a county fair cook-off.
Season the whole shebang with a heavy hand of salt, pepper, and a pinch of Cajun spice, then stir it like you're waltzin' at a barn dance so nothin' sticks and burns.
Now drop in them gulf shrimp, nestlin' 'em down into the mix so they cook through in just a few minutes without turnin' rubbery like an old tire.
While the shrimp are pinkin' up, crumble that cornbread into big chunks and scatter it over the top like you're tuckin' the skillet in for a nap.
Pop the whole skillet under a hot broiler for a couple minutes to crisp the cornbread crumbs till they're golden and toasty, watchin' close so it don't go from perfect to charcoal.
Pull it out when the top is bubblin' and the edges are cracklin' like a good story around the campfire.
Let it rest a hot minute so the flavors settle like folks after a big meal, then grab a big spoon and dig in before the neighbors catch wind.
Finally, holler for the family 'cause this feast is ready to feed a crowd or just one hungry redneck with a serious appetite.

More free Instant plates and funny Southern recipes at chucklechow.com.