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Shrimp and Sausage Boil

Shrimp and Sausage Boil

LeAnn
Learn to make shrimp and sausage boil in less than 30 minutes. So good with new baby potatoes and tender corn in a lemon butter sauce.
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Prep Time 10 minutes
Cook Time 12 minutes
Course Main Course
Cuisine American
Servings 6
Calories 530 kcal

Equipment

  • 1 Large stockpot

Ingredients
  

  • 12 cups water (you can substitute a bottle or can of beer for part of the water for extra depth of flavor)
  • 1 tbsp salt
  • 1/2 cup Old Bay seasoning
  • 5 sprigs fresh thyme
  • 4 bay leaves
  • 1 tsp cayenne pepper or 1/2 tsp dried red pepper flakes
  • 3 cloves garlic, smashed
  • 1 tbsp dried parsley or 3 tbsp fresh chopped parsley
  • 2 lemons, cut into quarters
  • 1 sweet onion, cut into quarters
  • 3 ears corn on the cob, cut into thirds
  • 1 small bag (about 1.5 lbs) baby potatoes (use red, yukon gold or tri-color), cut in half
  • 1 14 oz package Andouille sausage, cut into 1/2 inch pieces (may substitite Kielbasa sausage if you don't like the heat of the Andouille)
  • 1 lb jumbo shrimp, peeled and deveined with tails left on

For the lemon butter sauce:

  • 1/2 cup unsalted butter
  • 2 garlic cloves, grated
  • 1/4 cup fresh lemon juice (about 1 lemon)
  • 1 tbsp Old Bay seasoning
  • 2 tsp dried parsley or 2 tbsp fresh chopped parsley

Instructions
 

  • In a large stockpot mix water, beer (if using), salt, Old Bay seasoning, thyme sprigs, bay leaves, cayenne or pepper flakes, garlic, parsley, lemon quarters, and onion quarters.
  • Stir gently and bring mixture to a boil. Add potatoes and corn and cook, uncovered, over medium high heat until potatoes and corn are fork tender about 4-5 minutes (you want potatoes to still be firm, not mushy).
  • Add the sausage and shrimp to the pot and cook for approximately 1-2 minutes or until shrimp are just barely cooked and lose opacity. (Don't overcook the shrimp or they will be tough.)
  • Remove the sausage, shrimp, potatoes and corn from the pot with a slotted spoon and place in a large serving bowl.  Cover with tinfoil.  Discard the broth.
  • In a large saucepan melt butter over medium heat.  Add the garlic and cook for 1 minute until garlic is tender.  Stir in lemon juice, Old Bay seasoning, and parsley.  Add salt and pepper to taste if needed.
  • Pour the butter sauce over the shrimp and sausage boil and stir to coat everything.  Serve immediately.
  • Serve with additional Old Bay seasoning, lemon, and melted butter for dipping if desired.
  • Notes: *If you want to make this more fancy, try adding lobster and crab legs in place of some of the shrimp. *For an authentic seafood boil, serve on top of some white paper or parchment paper.  Just dump the drained vegetables and seafood on top of the paper and let everyone dig in. *Any leftovers can be stored, covered, in the refrigerator for 2-3 days.  Reheat in the microwave before serving. *Great served with cornbread, french bread, potato salad, mac and cheese, green salad, or baked beans.
    Calories based on 6 servings. Makes 4-6 servings depending on serving size!
     

Nutrition

Serving: 1gCalories: 530kcalCarbohydrates: 43gProtein: 33gFat: 28gSaturated Fat: 11gCholesterol: 199mgSodium: 1839mgPotassium: 1231mgFiber: 6gSugar: 9gVitamin A: 709IUVitamin C: 55mgCalcium: 186mgIron: 5mg
Keyword Seafood, Shrimp and Sausage Boil, Seafood Boil, Shrimp Boil,
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