2 pounds precooked andouille sausage links, cut into 2-inch chunks
4 pounds extra-large (U15) unpeeled shrimp, tails left on
1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
Chopped fresh parsley, for garnish
Hot sauce, for serving
Directions
Into a 44-quart outdoor boil pot, add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce.
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Classic Outdoor Shrimp Boil
By Terrie Lewis(2) | March 17, 2020
Ingredients
4 lemons, halved, plus wedges for serving
1 cup seafood seasoning, such as Old Bay
20 cloves garlic, crushed and peeled
1 bunch fresh thyme (20 to 22 sprigs)
3 pounds small potatoes
12 ears corn, shucked and broken in half
2 pounds precooked andouille sausage links, cut into 2-inch chunks
4 pounds extra-large (U15) unpeeled shrimp, tails left on
1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
Chopped fresh parsley, for garnish
Hot sauce, for serving
Directions
Into a 44-quart outdoor boil pot, add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce.
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