Recipe courtesy of Kimberly Schlapman
Low Country Boil
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 746
- Total Fat
- 46
- Saturated Fat
- 19
- Carbohydrates
- 45
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 42
- Cholesterol
- 279
- Sodium
- 1394
- Total: 40 min
- Active: 15 min
Ingredients
5 garlic cloves, smashed
3 celery stalks, cut into thirds
2 large jalapenos, quartered lengthwise
1 large onion, cut into eighths
2 tablespoons seafood seasoning, such as Old Bay, plus more for serving
1 pound fingerling potatoes
1 pound smoked andouille sausage, cut into 1-inch pieces
2 ears of corn, quartered
1 pound large shell-on shrimp (16/20)
4 tablespoons unsalted butter
2 tablespoons hot sauce, such as Cholula
2 tablespoons chopped fresh parsley
Directions
- In a large pot, combine the garlic, celery, jalapenos, onions, 1 tablespoon of the seafood seasoning and 10 cups of water. Bring to a boil. Add the potatoes and reduce to a rapid simmer. Cook until the potatoes are almost tender, about 10 minutes.
- Add the sausage and corn to the pot. Cook until the potatoes and corn are cooked through, 5 to 7 minutes. Stir in the shrimp and cook until the shrimp are opaque throughout, about 1 1/2 minutes. Reserve 1 cup of the cooking liquid. Drain the shrimp mixture and return it to the pot. Add the butter, hot sauce, parsley, the remaining 1 tablespoon seafood seasoning and the reserved cooking liquid and toss to combine. Serve with more seafood seasoning.