Served as main course. Non-vegetarian dish.

1 Rrynolds Oven Bag (large size-14 x 20-inch)

1 Tablespoon All-purpose Flour

1 lb Unpeeled large fresh Shrimp, peeled and deveined

1/4 lb Smoked Turkey Sausage, sliced

2 Ears Corn, cut in half, crosswise

1 can (15-ounce) whole Potatoes, drained

1 Onion, cut into wedges

1 can (10 1/2-ounce) condensed Chicken Broth, cut into pieces undiluted

2 Tablespoon Butter or Margarine, undiluted

Hot Sauce

Garnish

Chopped fresh Parsley

Preheat oven to 350°. Place oven bag in 13- x 9-inch baking dish. Add flour; twist end, and shake. Add shrimp and next 6 ingredients to bag. Squeeze bag to blend ingredients. Arrange in a single layer. Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350° for 20 to 25 minutes or until shrimp are opaque and corn is tender. Serve in shallow bowls with hot sauce, and garnish, if desired.

Serves: 4

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