Saint Lucifer Corn, Shrimp, and Sausage Skillet


  • 3 tablespoons unsalted butter

  • 6 cups frozen corn kernels

  • 1 small sweet onion, chopped

  • 4 oz. cream cheese, softened

  • 1/2 cup half-and-half

  • 1 teaspoon black pepper

  • 1 teaspoon of St. Lucifer Habanero Table Spice #11

  • 1 teaspoons kosher salt, divided

  • 2 tablespoons fresh chives, chopped, plus more for garnish

  • 1 teaspoon olive oil

  • 8 oz. hot Italian sausage, cut into ½ inch slices

  • 1 lb. medium-size raw shrimp, peeled and deveined

  • 1 tablespoon fresh flat-leaf parsley, chopped


  • Melt butter in a large skillet over medium-high. Add corn and onion; cook, stirring occasionally, until tender about 8 minutes.

  • Stir in cream cheese, half-and-half, black pepper, St. Lucifer Habanero #11 and ½ teaspoon of the salt. Cook, stirring constantly, until cream cheese melts about 2 minutes.

  • Stir in chives. Remove pan from heat; cover to keep warm.

  • Heat oil in a separate large skillet over medium-high. Add sausage and cook, until browned stirring constantly about 6 minutes.

  • Drain on paper towels, reserving drippings in pan.

  • Add shrimp to pan with drippings and sprinkle shrimp with remaining ½ teaspoon salt.

  • Cook over medium-high heat, stirring occasionally, until shrimp turns pink, about 3 minutes.

  • Serve corn topped with sausage, shrimp, chives and parsley.

  • Add more Saint Lucifer Habanero Table Spice #11, to desired heat level.

Download Printable Recipe Here

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PO Box 165 Royersford, PA 19468

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