Directions
- Set smoker to 350°F.
- Place the sausage and corn in the smoker. Cook sausage for 35 minutes, or until the internal temperature reaches 160°F. Cook the corn until it has reached an even gold color all over.
- The corn will finish before the sausage. When it’s ready, remove it from smoker and set aside to cool down before slicing it off the cob.
- Use the Flame Broiler™ lever to open the sear plate and place a skillet over the open flame. Add in the garlic, roasted corn, cream cheese, half and half, flour, and Pit Boss Cajun Rub. Stir until fully combined. This should take no more than 10 minutes. Remove the skillet from the smoker.
- Place another skillet over the open flame. Add in garlic, shrimp, and a dash of Pit Boss Cajun Rub.
- Cook the shrimp for 3 minutes before adding in the Worcestershire sauce, lime juice, and hot sauce. Cook for another minute.
- Add the butter and parsley and stir until butter is melted. Remove the skillet from the smoker.
- Take the sausage out of the smoker when the internal temperature reaches 160°F. Let it cool enough to slice.
- On a large plate or platter, cover the dish with a layer of kettle chips, followed by the cheesy corn sauce, the cooked shrimp, and the slices of sausage.
- Enjoy!
