Cast-Iron Sausage Shrimp Cornbread Skillet

Y'all gather round the porch 'cause this here skillet is fixin' to be the star of any backwoods supper, mixin' up smoky sausage with sweet gulf shrimp, ten Free

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Ingredients

Smoked sausage - one hefty link of hickory-smoked sausage that pops and sizzles louder than a July firecracker
Corn - two ears of sweet yellow corn, kernels so juicy they squirt like a ripe tomato when you bite 'em
Potato - three big russet taters, starchy enough to soak up all the good juices like a sponge in a rainstorm
Gulf shrimp - a pound of plump gulf shrimp, sweet as a Georgia peach and ready to curl up pink in the heat
Cornbread - one batch of golden cornbread, crumbly and buttery like your grandma's Sunday table

Directions

Fire up your cast-iron skillet over medium heat till it's hotter than a two-dollar pistol and toss in that smoked sausage sliced into thick coins so it browns up nice and crusty on both sides while you holler at the dog to stay outta the kitchen.
While the sausage is renderin' its smoky fat, peel them taters and chop 'em into bite-sized chunks, then throw 'em in the skillet to soak up all that sausage grease like a sponge at a church picnic.
Add the corn kernels cut fresh off the cob right into the mix, stirrin' everything around so the sweet corn gets a little char and starts smellin' like a county fair midway.
Toss in the gulf shrimp with a pinch of salt and pepper, watchin' 'em turn that pretty pink color faster than a blush at a square dance while you keep stirrin' to keep 'em from stickin'.
Crumble up your cornbread into rough chunks and sprinkle it over the top like you're dustin' snow on a Christmas tree, lettin' it toast and soak in all the skillet juices without stirrin' too much.
Give the whole mess a gentle shake of the skillet so the cornbread bits get crispy on the bottom like the best part of a fried pie.
Lower the heat, slap a lid on it for five minutes so the shrimp finish cookin' through and everything marries up like cousins at a family reunion.
Check the potatoes with a fork poke to make sure they're tender enough to mash with a spoon but still hold their shape like a good story.
Kill the heat and let it rest five minutes while you fetch plates, 'cause good things come to those who wait like a hound dog on a hunt.
Serve it straight from the skillet with a big ol' spoon so everybody can scoop up their favorite bits and start arguin' over who gets the corner pieces.

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