Nawlin's Low Country Boil
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope, cut into 2 inch pieces
Klondike Gourmet® mini potatoes, scrubbed
(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 6-8 minutes or until almost tender.
Add corn and return to boil.
Reduce heat, add sausage and simmer 3 to 4 minutes longer.
Add shrimp and boil until shrimp are opaque and pink, 3 to 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 Louisiana Hot Sauce, Old Bay Seasoning, and lemon wedges.