One Pot Creole Shrimp Boil

• Meat

  • 12 oz Andouille sausage, cooked and sliced

• Seafood

  • 1 lb Shrimp, jumbo

• Produce

  • 1 Bay leaf
  • 2 ears Corn, fresh
  • 3 Garlic cloves
  • 1 Lemon
  • 1 Onion
  • 1 lb Red potatoes

• Baking & Spices

  • 1/2 cup Creole seasoning

• Dairy

  • 2 tbsp Butter, unsalted

Found on aberdeenskitchen.com

Description

Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 12 ounces Andouille sausage, cooked and sliced
• 1 lb red potatoes, largely diced
• 2 ears fresh corn, shucked and cut in half
• 3 garlic cloves
• 1 bay leaf
• 1 onion, quartered
• 1 lemon, halved
• ½ cup creole seasoning
• 2 tablespoons unsalted butter

Directions

• Add 4 quarts of water to a large pot. Squeeze the lemons over the water to add the juice and then add the juiced lemons themselves. Add the onion, garlic, bay leaf and creole seasoning.
• Bring the water to a boil. Once boiling, add the potatoes and cook for 5-7 minutes, until just tender. Add the corn and cook another 5 minutes.
• Add the shrimp and sausage, and cook for 2-3 minutes, until shrimp is just pink and opaque.
• Remove and discard the bay leaf and lemons. Remove contents of the pot to a large bowl/platter. Toss with butter, ¼ cup of the broth from the pot, lemon wedges, and your favorite hot sauce!