By William Thrift
Photography by John Wrightenberry
For the home chef, owner John Sparrow passes down one of his simply prepared fare featured at the Oyster Bar, enjoyed, of course, with a complement of Mother Shucker’s Original Cocktail Sauce.
½ Lb Red potatoes (cut into approx. 1” pieces)
½ Ear of corn (thawed if previously frozen)
¼ Lb Smoked sausage (¼” to ½” slices)
¼ Lb Raw shrimp
4 Whole crawfish
Seasoning – season all ingredients prior to cooking
1 Tbsp Old Bay Seasoning
1 Tbsp Roasted garlic pepper
1 Tbsp Cajun seasoning powder
Place all ingredients into a steamer basket. Steam for 5-10 minutes until the center of the corn is hot to the touch, and the shrimp is firm and white. Garnish with lemon and parsley. Enjoy with a side dish of gently warmed Mother Shucker’s Cocktail Sauce!
Serves 1 or 2