South Carolina Shrimp Boil

This dish is always made with shell-on shrimp and we think peeling them is half the fun. If you prefer peeling shrimp, use only 1 tsp of Old Bay in step 3.

Servers 8

1 ½ pounds Andouille sausage cut into 2-inch lengths

2 tsp vegetable oil

4 cups water

1 (8-ounce) bottle of clam juice

1 (14.5ounce) can diced tomatoes

5 tsp Old Bay seasonings

1 bay leaf

1 ½ pound small red potatoes, scrubbed and halved

4 ears corn, husks and silk removed cut into 2-inch rounds

2 pounds extra large shrimp (21-25 per pound)

1. Brown Sausage

Heat sausage and oil in Dutch oven over medium high heat until fat renders and sausage is browned, about 5 minutes; using slotted spoon, transfer sausage to plate.

2. Simmer Vegetables

Bring water, clam juice, tomatoes, 3 teaspoons Old Bay, bay leaf, potatoes, and corn to boil in empty pot. Reduce heat to medium-low and simmer, covered, until the potatoes are barely tender, about 10 minutes.

3. Steam Shrimp

Return browned sausage to pot. Toss shrimp with remaining Old Bay. Add to pot

And covered, stirring shrimp occasionally, until cooked through, about 10 minutes.

Strain stew and discard bay leaf. Serve