seafood boil

Ingredients

• 2 lbs Large Shrimp, peeled and deveined
• 1.5 lbs Medium Potatoes, quartered
• 1 lb Small Red Potatoes, halved
• 2 Lbs Andouille Sausage, sliced into 1-inch pieces
• 1 lb Smoked Ham Hock
• 1 lb Fresh Corn on the Cob, cut into 3-inch pieces
• 1 lb Bay Shrimp (optional)
• 1 lb Baby Okra
• 1 lb Lemon Pepper Seasoning
• 1 tbsp Black Peppercorns
• 1 lb Sea Salt
• 8 cups Water

Instructions

1. In a large pot or Dutch oven, combine water, sea salt, black peppercorns, and lemon pepper seasoning. Bring to a boil.
2. Add the ham hock to the boiling water and simmer for 30 minutes to infuse the water with flavor.
3. Add the potatoes and corn on the cob. Cook for 15-20 minutes, or until potatoes are partially cooked but not mushy.
4. Add the andouille sausage and baby okra. Cook for an additional 10-15 minutes, or until the sausage is cooked through and okra is tender-crisp.
5. Add the shrimp and cook for 3-5 minutes, or until pink and opaque. Do not overcook.
6. Remove from heat and let sit for 10 minutes to allow the flavors to meld.

Notes

• Use a large pot or steamer basket to prevent overcrowding.
• For a more intense flavor, add 2-3 bay leaves to the water.
• Serve with lemon wedges and hot sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To ensure even cooking, place potatoes in a single layer.
• A large metal steamer basket is ideal for this recipe.