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 | ingredients |
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1 Serrano or jalapeno chile, halved lengthwise
2 celery stalks, halved
1 medium onion, quartered through stem end
2 garlic cloves, smashed
2 tablespoons seafood seasoning, plus more for serving
1 pound red new potatoes
2 ears corn, husks and silks removed, quartered
1 pound smoked Andouille sausage, cut into 1-inch pieces
1 pound large shell-on shrimp
2 tablespoons melted butter
1 teaspoon hot-pepper sauce
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 | Spicy Shrimp and Sausage Boil |
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Serves 4 |
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- In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
- Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.
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