°1/4 red pepper, cut into cubes
°1/2 chopped sausage
°green onion
°6 medium sized shrimp
°1 unsalted butter
°2 teaspoons savory or favorite Creole/Cajun seasoning.
°1 sea salt.
°1 half cup n
°1/4 cup of chicken broth
°1 teaspoon flour
°1/4 cup cheddar/monterey jack cheese
°Pure olive oil.
°2 yukon gold fries
°Black pepper


Preheat oven to 425
Coat the potatoes with light olive oil and season with black Creole/Cajun seasoning or sea salt of choice.
Use a cast iron skillet, and brown potatoes on all sides as desired.
Wrap potatoes in aluminum foil and cook for 1 hour, or until tender.
Season the shrimp and pepper with black savory seasoning or your favorite black/cajun seasoning, sea salt and pepper to taste.
Brown the andouille sausage, use the same skillet to cook the shrimp for 2-3 minutes on each side, and cook the peppers until slightly soft or to your liking. Put aside.
Add half-and-half, broth and cheese to a separate saucepan, and stir over medium heat until cheese melts. Use a strainer to remove any clumps of cheese sauce. Reserve in a bowl.
Melt the unsalted butter then add the flour to the skillet and stir over low heat to make a roux.
Add the cheese sauce to the roux and stir until creamy and smooth.
Cut the potatoes into slices and add the unsalted butter.
Add a little shrimp, sausage and pepper mixture over the potatoes.
Add the Cajun cheese sauce over the fries.
Add more shrimp, sausage and pepper.
(Optional) Add additional seasonings to taste.
Garnish with green pepper and parsley.

Enjoy !