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.
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)
- Cheese Cloth
- Large Pot
- String/Butcher Twine
- 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.
- Slice baby potatoes in half and add to a large half pot of cold water. Start water on medium heat and cover.
- 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.
- 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!
- 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).
- 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.
- 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.