Princess Lowcountry Shrimp and Sausage Boil

Ingredients

Yield:

5-7 servings

• • 1/2 cup cajun shrimp boil spices (ZATARAIN'S® Crawfish, Shrimp and Crab Boil is a nice option)
  • 4 lbs. medium-sized red potatoes
  • 2-3 medium Vidalia onions, peeled and quartered
  • 3 lemons, halved
  • 4 medium artichokes (no trimming necessary)
  • 2 1/2 lbs. cured and smoked pork sausage links (Andouille or Linguica), cut into 3" pieces
  • 8 ears of corn, cut in half
  • 4 lbs. medium Georgia pink shrimp, cleaned
  • Melted unsalted butter, hot sauce and red pepper flakes optional for garnish

Preparation

Difficulty:

Easy

Time:

 

Total Time:

80 Minutes

1. 1. Fill a 7-gallon stockpot halfway with water (or use two large pots and divide the ingredients between them).
   2. Add seasoning and bring to a rolling boil.
   3. Add whole potatoes, artichokes and lemons to the pot. Allow the water to return to a boil and cook 5 minutes.
   4. Pour in onions and sausage, then bring water back to a boil and cook another 15 minutes.
   5. Add halfed ears of corn and boil another 10 minutes, or until potatoes are cooked through.
   6. Add in Georgia pink shrimp, and cook until pink (approximately 3 minutes). Remove pot from heat and drain in colander, discard the liquid.
   7. Cut the artichokes in half and scoop out and discard the chokes.
   8. Garnish with melted unsalted butter, hot sauce or red pepper flakes.
   9. Serve on newspaper or dish up into individual pans.