12 - inch styrofoam cone Wide - mesh screening Pins or staples Parsley sprigs (2 bunch of parsley)
Wooden picks Medium shrimp, cleaned, peeled and cooked (about 3 — 4 pounds raw shrimp) Small pimiento - stuffed olives (about 2 to 2 1/2 cups) Spanish Sauce *
Once the sausages and bones have all been browned and removed from the Dutch oven, add the onion and cook over
medium - high heat, stirring often and scraping the bottom of the pan with a
wooden spoon so that the onion
picks up the browned bits.