Low Country Skillet

Chef Adam Thomas brings the taste of creole cooking to Big Bad Breakfast in Nashville, Tenn. This Low Country Skillet recipe replaces the traditional breakfast protein with buttery, spicy shrimp and adds fresh pepper and onion for extra depth of flavor. Chef Thomas finds inspiration in combining flavors from different cuisines to create something new. His advice for upping your breakfast game? “Have fun with it!”

Ingredients

• 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

⅓cup 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

Directions

1. Season shrimp with creole seasoning and place in a skillet with 2 teaspoons of butter. Cook
2. until opaque in color and just cooked through. Set aside.
3. 36
4. Sauté andouille and diced potatoes, bell pepper, and onion in 2 teaspoons of clarified butter
5. for about a minute in a hot pan. Add tomatoes and season with salt and pepper. Sauté one

minute.

1. Add 2 eggs to the pan, scramble and transfer to a hot cast iron skillet. Top with cheddar
2. cheese and place in the oven or broiler just until cheese melts.
3. Remove from the oven. Put shrimp on top of cheese and garnish with thinly sliced green
4. onions.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Big Bag Breakfast. Recommended cookware: Classic Cast Iron.