@bigstusmoked: 🧈 CHEDDAR BAY SHRIMP BOIL BOMBS🔥 💣 I may have just created my new favorite thing on the smoker. Everything you love about a seafood boil mixed into Cheddar Bay biscuit dough. Crispy on the outside, cheesy and loaded with Cajun flavor on the inside. Ingredients * 1 box Red Lobster Cheddar Bay Biscuit Mix * Ingredients called for on the biscuit mix * 8 oz cream cheese, softened * 1 cup Cabot Fiery Jack, shredded * 1 cup True Farmer® Vermont Sharp Cheddar, shredded * 1 lb raw Johnsonville Cajun sausage, casing removed * 1 lb raw shrimp, peeled and chopped * 1 cup fire-roasted corn * 2 green onions, sliced * 1 tbsp Tony Chachere’s Original Creole Seasoning Directions 1. Add the prepared Cheddar Bay biscuit mix, cream cheese, Cabot Fiery Jack, True Farmer® Vermont Sharp Cheddar, raw Johnsonville Cajun sausage (casing removed), chopped shrimp, fire-roasted corn, green onions, and Tony Chachere’s Original Creole Seasoning to a large bowl. Mix until everything is fully combined. 2. Form into large balls. 3. Smoke at 350°F until the center reaches 165°F (mine took about 35–45 minutes). 4. Mix the included Cheddar Bay seasoning packet with melted butter according to the package directions and brush generously over the bombs as soon as they come off the smoker. 5. Let them rest for 5 minutes and serve warm. Every bite is packed with smoky Cajun sausage, shrimp, sweet corn, melty cheese, and that buttery Cheddar Bay flavor we all know and love. Who needs biscuits on the side when the seafood boil IS the biscuit? 🦞🔥 Save this one—you’ll definitely be making it again. #shrimpboil #cheddarbaybiscuits #cheesy #Recipe #fyp

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Monday 13 July 2026 11:37:00 GMT