Shrimp Boil Soup

• Gluten free

• Meat

  • 9 oz Andouille sausage

• Seafood

  • 3/4 lb 51/60 shrimp

• Produce

  • 1 Lemon, wedges
  • 2 cups Red potatoes
  • 1 Shallot
  • 2 ears Sweet corn

• Canned Goods

  • 5 cups Chicken broth, gluten free

• Baking & Spices

  • 2 1/2 tsp Old bay seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 1 Tablespoon extra virgin olive oil
• 9oz andouille sausage, sliced into 1/4 coins (I used Aidells)
• 1 shallot, chopped
• 2 ears sweet corn, kernels cut from cob (1-1/2 cups)
• 2-1/2 - 3 teaspoons Old Bay seasoning
• 5 cups gluten-free chicken broth
• 2 cups chopped red potatoes (about 12oz)
• 3/4lb (12oz) 51/60 shrimp, peeled
• lemon wedges

Directions

• Heat oil in a large soup pot over medium-high heat. Add sausage and shallots then saute until sausage begins to brown, 3-4 minutes. Add sweet corn then saute for 2 minutes. Sprinkle in 2-1/2 teaspoons Old Bay seasoning then saute for 30 more seconds. Add chicken broth then turn heat up to high and bring to a boil. Add potatoes then turn heat down to medium and simmer until potatoes are tender, 10-15 minutes. Add shrimp then remove pot from heat, place a lid on top, and let shrimp cook through, 3-4 minutes. Taste then add up to 1/2 teaspoon more Old Bay if needed then ladle into bowls and serve with lemon wedges.