shrimp boil

Ingredients

• 1 lb Large Shrimp, peeled and deveined
• 1 lb Andouille Sausage, sliced 1/2 inch thick
• 2 lb Small Red Potatoes, quartered
• 1 lb Medium Corn on the Cob, in husks
• 2 Large Onions, cut into 1-inch pieces
• 2 stalks Celery, chopped
• 1 lb Bacon, cut into 1/2-inch pieces
• 10 Cups Water
• 2 tbsp Cajun Seasoning
• 1 tbsp Old Bay Seasoning
• 1 tsp Black Pepper
• 1 Lemon, cut into wedges (for serving)

Instructions

1. In a large pot or Dutch oven, cook bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pot.
2. Add potatoes, onions, and celery to the pot. Pour in water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are partially cooked but still firm.
3. Add Andouille sausage, corn on the cob (in husks), Cajun seasoning, Old Bay seasoning, and black pepper to the pot.
4. Increase heat to bring the boil back. Cover and cook for 15-20 minutes, or until corn is tender and potatoes are cooked through.
5. Add shrimp to the pot during the last 3-5 minutes of cooking, stirring occasionally, until pink and cooked through.
6. Remove from heat. Serve hot with reserved bacon and lemon wedges.

Notes

• For a more intense flavor, you can use a cast iron skillet or Dutch oven.
• To open the corn on the cob, bring a pot of water to a boil. Using tongs, pierce the husks several times with a knife. Submerge the corn in the boiling water for 5-7 minutes until kernels are tender. Drain immediately.
• Be careful when handling boiling water and hot pots.
• This recipe can be easily doubled or tripled to serve a larger crowd.