As for what to put in the Cream Can, that’s up to the cook. Probably the most common ingredients include corn on the cob, a mess of root vegetables, and, as a nod to the eastern European immigrants who settled the Plains, several different kinds of ring sausage cut into chunks. I like to add shrimp, or if I have them, crawfish. Other ways to cook in a cream can include fish-based recipes, traditional stews, and even barbecued chicken and ribs. In my research, I came across a recipe calling for chunks of venison backstrap, although steaming such a prime cut should be a crime punishable by, well, having to eat a steamed backstrap.