Cast-Iron Sausage Shrimp Tater Hash with Cornbread Crumble Crunch

Y'all pull up a chair and grab a plate cause this skillet is fixin' to bring the whole Gulf Coast right to your table without ever leavin' the porch. We go Free

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Ingredients

Smoked sausage: a big ol' coil of hickory-smoked links that pop and crackle like a backwoods bonfire
Corn: fresh sweet kernels cut straight off the cob, sweeter than a Georgia peach in July
Potato: big russet taters cubed up chunky so they soak in all the skillet drippings
Gulf shrimp: fat, pink wild-caught shrimp that curl up sweeter than a Sunday hymn
Cornbread: a slab of golden, crumbly cornbread baked fresh and ready to turn into crispy topping bits

Directions

Fire up your biggest cast-iron skillet over medium heat till it's hotter than a July asphalt road, then toss in the smoked sausage slices and let 'em brown up nice and crispy on both sides while you holler at the dog to quit beggin'.
While the sausage is renderin' out its smoky fat, peel and cube them russet potatoes into bite-size chunks, givin' 'em a quick rinse so they don't turn the whole skillet into a glue factory.
Add the potato cubes right into the sausage fat and stir 'em around like you're mixin' a batch of moonshine mash, lettin' 'em get a golden crust that takes about eight minutes of occasional shakin'.
Shuck that fresh corn and slice the kernels off the cob with a sharp knife, makin' sure to catch every sweet yellow jewel before it rolls off the counter like a runaway pig.
Toss the corn kernels into the skillet with the sausage and taters, stirrin' everything together so the corn gets a little char and starts smellin' like a county fair concession stand.
Pat them gulf shrimp dry with a paper towel so they sear instead of steamin' like a foggy mornin' on the bayou, then add 'em to the pan and cook till they turn pink and curl up like a cat in a sunbeam.
While the shrimp are cookin', crumble up that fresh cornbread with your hands into rough chunks, lettin' some big pieces and some fine crumbs fall into the mix for texture.
Sprinkle the cornbread crumbles over the top of the skillet like you're feedin' chickens at dawn, then pop the whole thing under a hot broiler for two minutes to get that top golden and crunchy.
Give everything one last gentle stir so the cornbread soaks up just enough of the sausage drippings without turnin' to mush, seasonin' with a pinch of salt and pepper while you taste-test a shrimp.
Kill the heat, let the skillet rest for a minute so the flavors marry like cousins at a family reunion, then carry it straight to the table while it's still bubblin' and steamin'.

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