Low Country Shrimp Boil

Ingredients

• 6 tablespoons unsalted butter
• 1 pound smoked andouille sausage, sliced into 1/2-inch rounds
• 1 whole large yellow onion, cut into 1-inch wedges
• 3 whole celery stalks, cut on the bias into 1-inch pieces
• 6 whole garlic cloves, smashed
• 6 cups low-sodium chicken broth
• 3 tablespoons Old Bay seasoning
• 1 tablespoon kosher salt
• 1 tablespoon whole black peppercorns
• 4 whole fresh thyme sprigs
• 2 whole bay leaves
• 2 whole whole dried red chiles, such as Thai bird's eye
• 2 whole fresh corn on the cob, husked and cut into 2-inch rounds
• 1 pound baby red potatoes, halved
• 1.5 pounds large wild-caught shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• ¼ cup fresh flat-leaf parsley, roughly chopped
• 1 loaf crusty bread, such as cornbread or French bread

Instructions

1. 1

   Set a 12-quart stainless steel pot over medium-high heat. Once hot, add 6 tablespoons of unsalted butter and let it foam, then add 1 pound of smoked andouille sausage (sliced into 1/2-inch rounds). Sear the sausage for 3-4 minutes, stirring occasionally, until the edges are caramelized and the fat renders into the butter — you'll smell the smoky, rich aroma when it's ready. Transfer the sausage to a plate.

2. 2

   Add 1 large yellow onion (cut into 1-inch wedges) and 3 celery stalks (cut on the bias into 1-inch pieces) to the same pot. Sauté for 3-4 minutes, stirring frequently, until softened and the onion begins to caramelize at the edges. Stir in 6 smashed garlic cloves and cook for 30 seconds until fragrant — you should smell the pungent garlic bloom.

3. 3

   Pour in 6 cups of low-sodium chicken broth and add the reserved sausage back to the pot. Stir in 3 tablespoons of Old Bay seasoning, 1 tablespoon of kosher salt, 1 tablespoon of whole black peppercorns, 4 fresh thyme sprigs, 2 bay leaves, and 2 whole dried red chiles (such as Thai bird's eye for gentle heat). Bring the broth to a rolling boil over medium-high heat — watch for vigorous bubbles breaking the surface.

4. 4

   Add 1 pound of baby red potatoes (halved) and 2 corn on the cob rounds (husked and cut into 2-inch pieces). Return to a boil, then reduce heat to medium and simmer for 10-12 minutes. The potatoes should be just tender when pierced with a fork, and the corn kernels should have turned bright yellow — pierce a kernel with your fingernail and taste a kernel for tender sweetness.

5. 5

   Once the vegetables are tender, add 1.5 pounds of large wild-caught shrimp (peeled and deveined). Gently stir to distribute evenly in the broth. Simmer for 3-4 minutes, watching carefully — the shrimp will turn from translucent gray to opaque pink and curl slightly when just cooked through. Do not overcook or they'll become tough and rubbery. Taste the broth and adjust seasoning with more salt if needed.

6. 6

   Squeeze 2 tablespoons of fresh lemon juice into the pot and stir gently to incorporate — the acid brightens the rich, buttery broth. Sprinkle 0.25 cup of fresh flat-leaf parsley (roughly chopped) over the top for color and freshness.

7. 7

   Transfer the entire pot to the center of the table. Provide each diner with a large shallow bowl and a small plate for sausage casing, corn cobs, and potato skins. Ladle the broth generously into bowls, dividing the shrimp, sausage, potatoes, and corn evenly. Serve with crusty bread for soaking up every drop of the spiced, buttery broth.

Tools you’ll need

• 12-quart stainless steel pot
• wooden spoon
• slotted spoon
• large shallow serving bowls
• small side plates
• ladle

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