Old Bay Shrimp Boil with Corn and Andouille
A pot of shrimp, potatoes, corn, and andouille boiled in Old Bay and dumped straight onto the table — no plates required.
- Serves
- 6
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
-
Fill a large stockpot with 4 quarts water, squeeze in the lemon halves and drop them in, then stir in the Old Bay and bay leaves; bring to a rolling boil.
-
Add the potatoes and boil until a knife slides in with just a little resistance, about 12 minutes.
-
Add the andouille and corn and boil until the corn turns bright yellow, about 5 minutes.
-
Add the shrimp and boil until they curl and turn opaque pink, 2 to 3 minutes.
-
Drain everything and dump it out onto a newspaper- or butcher-paper-lined table.
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Drizzle with the melted butter, dust with more Old Bay, and scatter lemon wedges and parsley over the top.
Notes
The order is the whole trick: potatoes need the full boil to cook through, the sausage and corn just need to heat and take on the Old Bay, and the shrimp are done the moment they curl. Dump everything in at once and you get raw potatoes and rubber shrimp — add them in that order instead and everything lands ready at the same time.
Andouille brings smoke and a little heat; kielbasa works fine if you want it milder. For a proper crowd, drop in a couple of snow crab clusters with the shrimp — they need the same few minutes to heat through.