Advertising
Advertising
Ingredients:
- 4 quarts of hot water
- 1 large red onion or yellow onion, sliced into 4 - 6 wedges
- 1 garlic bulb (whole head), halved horizontally
- 1/2 cup Old Bay seasoning
- 1 1/2 Tbsp fresh thyme leaves (or 1 1/2 tsp dried)
- 1 1/2 lbs medium red potatoes, cut into fourths
- Salt and pepper to taste
- 4 ears of corn, husked, cut onto fourths or broken into halves
- 14 oz. andouille sausage, sliced into 1-inch thick pieces
- 1 1/2 lbs shrimp, deveined, peeled if preferred
- 6 Tbsp unsalted butter, melted
- 2 Tbsp fresh lemon juice, or more to taste
- 2 Tbsp minced fresh parsley
Instructions:
Fill a large pot (about 12 quarts) with 4 quarts of water. Stir in onion, garlic, Old Bay seasoning, and thyme. Bring mixture to a boil over medium-high heat.
Add potatoes and season with salt (I use 1 Tbsp). Let cook until potatoes are about nearing tender, about 10 - 15 minutes.
Add corn and continue to cook for 3 minutes. Add sausage and cook 4 minutes longer.
Gently stir in shrimp and cook until just opaque and pink, about 1 - 2 minutes.
Drain mixture (you can reserve 1/4 cup of the broth if you'd like for serving). Spread over an extra-large serving platter or a baking sheet.
Drizzle with butter and lemon juice. Sprinkle with parsley, Old Bay seasoning, and pepper to taste, and serve warm.
Advertising