• 4 shrimp
  • 2 teaspoons butter
  • 2 teaspoons clarified butter, melted
  • ¼ cup bell pepper, diced
  • ½ cup andouille sausage, diced
  • ¼ cup potatoes, blanched and dice in ½ inch cubes
  • ⅓ cup yellow onions, chopped
  • 2 tablespoons tomatoes, diced
  • ½ teaspoon creole seasoning
  • 2 eggs
  • ¼ cup cheddar cheese, grated
  • 1 green onion, chopped
  • salt and pepper


  1. Season shrimp with creole seasoning and place in a skillet with 2 teaspoons of butter. Cook until opaque in color and just cooked through. Set aside.
  2. Sauté andouille and diced potatoes, bell pepper, and onion in 2 teaspoons of clarified butter for about a minute in a hot pan. Add tomatoes and season with salt and pepper. Sauté one minute.
  3. Add 2 eggs to the pan, scramble and transfer to a hot cast iron skillet. Top with cheddar cheese and place in the oven or broiler just until cheese melts.
  4. Remove from the oven. Put shrimp on top of cheese and garnish with thinly sliced green onions.

All recipes are the courtesy of Lodge Manufacturing, TN USA