Grab a pot and add water. Throw in some seriously good seasonings, potatoes, corn on the cob, spicy sausage, and shrimp. Cook, drain, and serve with a variety of dipping sauces for an easy, laid-back meal with family and friends. Dry rosé wines and beer pair nicely with the seafood and spicy flavours.
Makes: 6 servings • Prep: 15 mins • Cook Time: 30-40 mins
1 gallon water
1 large onion, quartered
5 garlic cloves, roughly chopped
2 bay leaves
2 tablespoons cayenne pepper
1 can beer
1/2 cup Old Bay Seasoning
1/2 tablespoon salt
3 lemons, sliced in half
2 pkgs (12-ounce each) andouille or Cajun Style sausage, cut into 2-inch pieces
15 small red potatoes
5 ears fresh corn on the cob, shucked and halved
2 1/2 lbs. raw shrimp (26/30 count), shell & tail on (heads removed)
- In a large pot, add water, beer, Old Bay seasoning, cayenne pepper, bay leaves, salt, lemons, and garlic. Bring to a boil over high heat. Add potatoes, cover and cook 10 minutes. Add sausage and corn and cook for a further 10 minutes. Add shrimp and cook until shrimp just turns pink and is no longer translucent, about 2-3 minutes.
- Drain liquid and discard lemons and bay leaves. Pour into large serving bowl, platter, or on top of parchment paper right on the table.
- Serve with hot sauce, tartar sauce, spicy butter, or cocktail sauce.
½ lb. unsalted butter
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1/2 teaspoon salt
Frank’s Red Hot Sauce, to taste
In a small saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, lemon juice, salt and hot sauce. Pour into small serving dishes.