JiveBomber: I made a ton, so feel free to adjust the amounts. It turned out so much better than I expected, so I thought I would share!
Nutritional info (~8 servings): 437 cal, 15.9g carbs, 21.1g fat, 51.7g protein
Ingredients:
Plastic oven/turkey bag
2 Tablespoons flour
2 lbs medium raw shrimp
8 andoullie sausage links (I used chicken andoullie from Trader Joe’s) cut into quarters.
1/2 cup melted butter
2 lbs rainbow potatoes cut into quarters.
10 cloves of garlic roughly chopped
6 Tablespoons cajun seasoning
16 oz can of lager beer
Crushed red pepper to taste
Lemon pepper to taste
Lemon slices for garnish
Parsley for garnish
Preparation:
Preheat oven to 375°F
Place flour into oven bag and shake around.
Place all ingredients other than lemon and parsley into oven bag and evenly coat.
Twist oven bag and secure with tie or tie into a knot.
Cut 6 1inch slits in top of bag for venting.
Bake in roasting pan on bottom rack for 35-45 minutes.
Garnish with parsley and lemon and enjoy!
askmeaboutmekitties: That looks so delicious. Thanks for the recipe 💜
ryan_james504: If you could get your hands on some no salt crab boil that’d be real good. The stuff with salt is good but very salty. No salt boil and Italian seasoning are fantastic to add to an étouffée
Breastmilkiggles: Looks fantastic! Where’d you get the bowl?
JiveBomber: I just wanted to add a comment thanking everyone for the positive response to this post. Cooking has been a passion of mine for years now, but lately I have been really depressed because of work and issues at home and just haven’t felt the desire to cook. I’ve been browsing this sub for inspiration a lot lately and I finally feel like I’m coming out if it a little. This was the first thing I’ve cooked in a while and yhe fact that it was received so well by you guys makes me so happy! I’ll definitely be sharing other recipes I come across with you in the future.
Thank you!
BeastModeBot: If you don’t peel shrimp before you cook it North Korea wins
D4_MLGPR0SK1LLZZ: I’m fat because of this
Vanessa-Balvin: Thank you for sharing