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.
(13.5 ounces each) JOHNSONVILLE® AndouilleSmoked Rope Sausage, cut into 2-inch slices
baby red potatoes, rinsed
(3 ounces) Shrimp and Crab Boil Seasoning
Old Bay Seasoning
lemon, cut in half
fresh sweet corn, husks removed and cut in half
uncooked extra jumbo shrimp (16-20 count per pound), peeled, deveined and tails intact
In a large stock pot, bring water and seasonings to a boil over high heat.
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.
Serve with additional Old Bay Seasoning and lemon wedges.