Low Country Sausage and Shrimp Boil
Low Country Sausage and Shrimp Boil
This low country boil is a great way to get together family and friends over a big 'ol pot of boiling goodness. It's filled with Johnsonville® Andouille Smoked Rope Sausage, baby red potatoes, shrimp, sweet corn, lemon and for a grand stock pot celebration! The sausage provides an extra flavor boost to make this meal truly memorable.
Ingredients
-
2
packages
(13.5 ounces each) JOHNSONVILLE® AndouilleSmoked Rope Sausage, cut into 2-inch slices
-
4
pounds
baby red potatoes, rinsed
-
5
quarts
water
-
1
bag
(3 ounces) Shrimp and Crab Boil Seasoning
-
5
tablespoons
Old Bay Seasoning
-
1
lemon, cut in half
-
6
ears
fresh sweet corn, husks removed and cut in half
-
4
pounds
uncooked extra jumbo shrimp (16-20 count per pound), peeled, deveined and tails intact
REVIEWS
Directions
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In a large stock pot, bring water and seasonings to a boil over high heat.
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Squeeze the juice of the lemon into the boiling liquid.
-
Add the squeezed lemon rinds to the cooking liquid.
-
Carefully add potatoes to the pot and cook until tender; 6-8 minutes.
-
Add corn and return to boil.
-
Reduce heat, add sausage and simmer 3-4 minutes longer.
-
Add shrimp and boil until shrimp are opaque and pink; 3-4 minutes.
-
With a slotted spoon or tongs, remove potatoes, corn, sausage and shrimp to a large platter.
-
Ladle cooking liquid over the platter to moisten all the ingredients.
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Serve with additional Old Bay Seasoning and lemon wedges.
