Spicy Shrimp and Sausage Boil

This was my first attempt at a shrimp and sausage boil, and it was amazingly quick and easy!  The only thing I will do differently next time is to use a bigger pot…as you can see from the picture below (where the spice ring is near the top) my Le Creuset wasn’t quite big enough.  This is the perfect dish for The Picky Apple and I: he prefers the sausage and potatoes, I prefer the shrimp and corn.

Spicy Shrimp and Sausage Boil

from Everyday Food, July/August 2009

Ingredients:

• 1 serrano or jalapeno chile, halved lengthwise
• 2 celery stalks, halved
• 1 medium onion, quartered through stem end
• 2 garlic cloves, smashed
• 2 tablespoons seafood seasoning, plus more for serving
• 1 pound red new potatoes
• 2 ears corn, husks and silks removed, quartered
• 1 pound smoked andouille sausage, cut into 1-inch pieces
• 1 pound large shell-on shrimp
• 2 tablespoons melted butter
• 1 teaspoon hot-pepper sauce

In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil.  Add potatoes and reduce to a rapid simmer.  Cook until potatoes are almost tender, about 10 minutes.

Add corn and sausage to pot.  Cook until potatoes and corn are cooked through, 5 to 7 minutes.  Remove pot from heat.  Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes.  Reserve 1/4 cup cooking liquid; drain shrimp mixture and return to pot.  Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine.  Serve with more seafood seasoning.