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Sunday, April 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Eddie Fields
  • 1/2 to 3/4 lb. Polish sausage
  • 2 or 3 medium onions, sliced
  • 2 or 3 medium potatoes, quartered
  • 1 cup water
  • 2 or 3 ears corn
  • 1 lb. shrimp, with or without shells
  • Old Bay seafood seasoning
In a heavy 4 or 6 quart pot or cast iron Dutch oven, lightly coat the bottom with olive or vegetable oil and heat over medium heat or coals if you are camping. Slice the sausage into 1/4-inch thick rounds and place in the bottom of the pot to brown. After the sausage browns, add the onions and cook until clear. Add the potatoes and water; cover and cook until the potatoes begin to soften. Add the corn and cover; cook 4-5 minutes. As the corn is nearly cooked, add the shrimp and dust with seasoning. Cover and cook until the shrimp are pink. Yields 2-3 servings.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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