Tender shrimp, corn, potatoes, and smoky sausage simmered together with aromatic spices for a comforting meal.
# Ingredient list:
→ Seafood & Sausage
01 - 1 lb large raw shrimp, shell-on, deveined
02 - 12 oz smoked sausage (Andouille or kielbasa), sliced into 1-inch pieces
→ Vegetables
03 - 1 lb baby red potatoes, halved
04 - 4 ears fresh corn, each cut into 3–4 pieces
05 - 1 large yellow onion, quartered
06 - 4 cloves garlic, smashed
→ Spices & Flavorings
07 - 1 lemon, sliced
08 - 1/4 cup Old Bay seasoning (30 g)
09 - 2 bay leaves
10 - 1 tsp black peppercorns
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1 tbsp kosher salt
→ To Serve
13 - 4 tbsp unsalted butter, melted
14 - Fresh parsley, chopped
15 - Lemon wedges
# How-to:
01 - Fill a large stockpot with 10 cups of water. Add Old Bay seasoning, kosher salt, bay leaves, black peppercorns, crushed red pepper flakes, quartered onion, smashed garlic cloves, and lemon slices. Bring to a vigorous boil over high heat.
02 - Add the halved baby red potatoes to the boiling broth. Reduce heat to a simmer and cook for 12 to 15 minutes until just tender when pierced with a fork.
03 - Incorporate the cut corn and sliced smoked sausage into the pot. Continue simmering for 5 to 7 minutes to heat through and infuse flavors.
04 - Add the large shrimp with shells on. Simmer for 2 to 3 minutes until shrimp turn pink and opaque, taking care not to overcook.
05 - Drain the cooking liquid, reserving the solids. Transfer shrimp, sausage, corn, and potatoes onto a large serving platter or spread on newspaper for an authentic presentation.
06 - Drizzle melted unsalted butter over the seafood boil, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side.
