Smoky Sausage Shrimp Tater Skillet with Cornbread Crown

Y'all gather round the cast-iron for a down-home Gulf Coast feast where smoked sausage brings the hickory punch, sweet corn pops like firecrackers, taters Free

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Ingredients

Smoked sausage - that hickory-kissed hog link that sizzles like a backwoods banjo solo
Corn - sweet yellow kernels sweeter than grandma's gossip on a summer day
Potato - sturdy russet spuds that fry up golden like a truck-stop sunrise
Gulf shrimp - plump pink beauties straight from the salty bayou waters
Cornbread - crumbly golden squares with just enough crunch to make you holler

Directions

Fire up your biggest cast-iron skillet over medium heat and let it get hotter than a July asphalt road while you slice that smoked sausage into thick coins that look like they could roll all the way to Memphis.
Toss the sausage slices in and let them brown real good, flipping them like you're turning pancakes at a church breakfast until they get that deep caramel crust and the kitchen smells like heaven's back porch.
Peel and cube those russet potatoes into bite-size chunks, then add them to the skillet with a pinch of salt and let them soak up all that sausage grease like a sponge in a rain barrel.
Stir the taters every couple minutes so they don't stick, telling them tall tales about how they used to grow up wild in the garden until they turn crispy on the edges and tender in the middle.
Shuck that sweet corn and cut the kernels off the cob, then dump them in with the sausage and taters so they can dance around and pick up all the smoky flavor.
Season the whole mess with black pepper and a shake of Cajun magic, then let it all mingle while you tell the story about the time the crawdad stole your fishing lure.
Add the gulf shrimp right on top, giving them a quick stir so they turn pink and curl up like they're doing the two-step in the skillet, but don't overcook them or they'll get tougher than boot leather.
While the shrimp finish, crumble up that golden cornbread into big rustic chunks and scatter it over the skillet like you're feeding the chickens at dawn.
Let everything sit for two minutes so the cornbread soaks up the juices and gets a little crispy on the bottom, then kill the heat and let it rest like a hound dog after a long hunt.
Grab a big spoon and scoop it straight from the skillet onto plates, warning everybody not to burn their tongues because this stuff is hotter than a preacher's sermon on Sunday.

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