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Description
The South Carolina/Georgia Lowcountry’s signature meal is a communally-boiled and -eaten pile of sausage, corn, potatoes shrimp and crawfish. This grilled, seafood-free version is low-fat, cheap, easy, and a huge hit with the whole family.
Ingredients
US|METRIC
6 SERVINGS
- 2 chicken sausages (Gilbert’s Caprese or Bourbon Apple, sliced into 1 inch pieces)
- 3/4 lb. fingerling potatoes (or baby, cut to size)
- 2 ears corn-on-the-cob (cut into 1-2 inch pieces)
- 12 cherry tomatoes
- Old Bay Seasoning (or Cajun, to taste)
- 2 lemons
- cocktail sauce (for dipping)
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Directions
- Boil potatoes and (optionally) corn to soften. Potatoes should be fork-tender but not falling apart.
- Arrange all ingredents on skewers.
- Transfer to grill, heat to desired "done-ness".
- Serve either individually or community-style (off the skewer), with a shaker of seasoning, lemons for squeezing, and cocktail sauce for dipping.
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