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SHELLFISH BOIL

Active Time : 10 Minutes
Total Time : 40 Minutes
Serves : 4
INGREDIENTS
  • 1 pound medium red potatoes, cut in half
  • 3 ear fresh sweet corn, husk removed, quartered
  • 2 cups water
  • 1 pound mussels fresh or frozen
  • 1 pound large shrimp, deveined, unpeeled fresh or frozen
  • 1 pound smoked Andouille sausage cut into 2 inch pieces
  • 2 lemons quartered
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons Seafood Seasonings of choice, optional
DIRECTIONS

Heat a large pot over medium high heat, add 2 cups of water and 1 tablespoon of Seafood Seasoning. Stir to combine.

Add in the corn and potatoes and stir. Cover and cook until potatoes are tender, about 20 to 30 minutes.

Add in the mussels, shrimp, lemons, and andouille. Gently toss. Then, cover and cook until shrimp is cooked through and the mussels have opened, about 5 to 10 minutes

Season with 2 more tablespoons of the Seafood Seasoning and some chopped parsley. Toss to coat.

Serve with plenty of napkins and some crusty bread for the ultimate seafood boil experience.