Shrimp & Sausage Boil

Nothing screams fun family dinner more than a Boil! Spreading out your creation on the table for everyone to congregate and scoop plates high is exactly what we have in mind when we think of a fun family gathering! With a little prep ahead, this can make your gathering a lot more fun & sociable.

Ingredients:

¾ tbsp Cayenne Pepper
1tsp Onion Powder
3 tsp Seasoning Salt
1 tsp Garlic Powder
1 tsp Old Bay
½ tsp Celery Seed
½ tsp Ground Thyme
½ tsp Ground Oregano
3 Bay Leaves
1-1.5 Pounds Duo Baby Potatoes
2 Corn on the Cob (Cut into ¾ inch slices)
2 Pounds Andouille Sausage Meatballs (See previous recipe)
1 Pound of Shrimp (Peeled & Deveined)

Tools Needed:

  • Cheese Cloth
  • Large Pot
  • Colander/Strainer.
  • String/Butcher Twine

Directions:

  1. Make your seasoning packet by measuring out your dry seasonings and place in center of a 4” x 4” piece of cheese cloth. I find it best to twist & tie the top making your pouch look like a balloon.
  2. Slice baby potatoes in half and add to a large half pot of cold water. Start water on medium heat and cover.
  3. Once potatoes are on, place pre formed Andouille meatballs in your smoker or oven, cooking until they start to form a solid ball. I like to pull them when they reach a temp of about 135 F, this allows them to keep their shape but aren’t fully cooked yet.
  4. Once Potatoes are about 50% cooked (you can pierce them but they aren’t soft enough to slide back off a fork easily, add your seasoning package and partially cooked meatballs to the pot. The meatballs will finish cooking in the broth and will add some amazing flavor to it!
  5. Continually check on potatoes to see doneness. Ideally we will want them to barely stay on a fork when piercing them but a few minutes before they reach that stage, add your corn pieces, then 5 minutes later add your shrimp until they reach a pinkish white color (not grey or clear).
  6. Use a colander or strainer to remove the food from the broth (I like to reserve and freeze the broth to use for soup). Leave just a little broth in the pot in case someone wants to dip bread in the juices. Be sure to discard the seasoning packet.
  7. Place a large baking sheet covered with butcher paper on your serving table and dump out the food onto the butcher paper, mixing it up evenly.

#joetip – If you have trouble tying the cheesecloth, take the cheesecloth and place it in a tea infuser. This will still allow the cheese cloth to keep the small spices contained without the risk of everything falling loose.

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