Yield: 4 Portions 


  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 1 cup celery, diced
  • 1 cup garlic, minced
  • 1 cup scallions, sliced
  • 1 cup basil chiffonade, chopped 
  • 2 oz Texas Pete Hot Sauce
  • 1 oz Lemon Juice 
  • 1/4 lb bacon, chopped
  • 1 lb spicy smoked sausage, halved & sliced
  • 1/4 lb butter
  • 1 quart Chicken Stock
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon blackening seasoning
  • 3 ears of corn, sliced off the cob
  • 1/2 lb shrimp, peeled and deveined 


Mix together the dry ingredients in a small bowl. Render bacon on the stove in a 12" Cast Iron Skillet on the stove top. Remove bacon and place in a bowl. Add sausage to Cast Iron Skillet and render until browned. Add bacon back to pan and spread the meat to the perimeter of the pan. 

Add butter to the middle of the pan and melt fully before adding the spice mix. Add the onions, red peppers, celery, garlic, and scallions. Cook until tender. 

Add the Texas Pete's Hot Sauce, lemon juice, & chicken stock. Reduce to a texture you like best (if you like sauce, leave it saucy! If you like condensed flavor, keep on reducing!) Add the corn, tomatoes, & basil. Taste & adjust seasoning as needed. Add the shrimp and cook until pink. 

Serve immediately over rice or grits. 

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