Sweet corn, smoky sausage, potatoes and fresh shrimp perfectly seasoned with On The Bay
Ingredients
For the aromatics
3 halved celery stalks
1 halved jalapeno
1 large onion, quartered
3 smashed garlic cloves
2 tablespoons of The Spice Apothecary's On The Bay Seafood Seasoning
10 cups of water
For the boil
2 1/2 pounds of small red and white potatoes
4 ears of corn on the cob, cut into thirds
1 pound of smoked andouille sausages cut into inch pieces
2 pounds of large shrimp
For serving
2 cups of reserved cooking liquid
4 tablespoons of butter
1 tablespoon of Seafood Seasoning
2 teaspoons of hot sauce
Directions
Assemble 3 halved celery stalks, 1 halved jalapeno, a large onion, quartered, 3 smashed garlic cloves and 2 tablespoons of On The Bay Seafood Seasoning. These will be the aromatics for the broth.
Prepare 2 1/2 pounds of small red and white potatoes, 4 ears of corn on the cob, cut into thirds, one pound of smoked andouille sausages cut into 1 inch pieces and 2 pounds of large shrimp
Add the celery, jalapeno, onion and garlic to a large stock pot. Pour in 10 cups of water and the seafood seasoning. Bring the aromatics to a boil over high heat
Add in the potatoes and lower the heat to medium-high. Cook about 12-14 minutes until the potatoes are almost tender
Add in the corn and cook for 2 minutes then the sausage and simmer for another 5 minutes
Remove pot from heat and add in the shrimp. Stir and let sit for 2 minutes or until the shrimp is opaque
Drain the pot reserving two cups of the cooking liquid
Add 4 tablespoons of butter to the hot pot along with the reserved liquid, a tablespoon of On The Bay Seafood Seasoning, and 2 teaspoons of hot sauce; mix until combined
Add the shrimp boil ingredients back into the pot and stir; arrange on a platter and serve