Bring the first six ingredients to a boil in a large stock pot. Simmer 10 minutes. Remove from heat and let rest for at least 2 hours. I make the stock the evening before and refrigerate. NOTE: This stock should be VERY spicy - if its not add more pepperand/or worchestershire.
Return stock to stove and bring to boil over high heat. Add potatoes; return to a boil and cook 10 minutes. Add sausage and corn; return to boil, and cook until potatoes are tender (approx. 10 minutes more). Add shrimp. When stock returns to a boil, cook shrimp 1 1/12 minutes. Remove ingredients with a slotted spoon onto a large serving platter. Reserve some broth to serve separately. Serve with butterand cocktail sauce.
Notes: peel a strip around the potatoes to keep the skins from bursting
frozen shrimp works just as well as fresh
serve saffron rice and crusty french bread with the boil and enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (935g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 459.6mg||141 %|
|Sodium 1957mg||67 %|
|Potassium 1916.2mg||50 %|
|Total Carbohydrate 54.4g||16 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 48.1g|
|Protein 69.7g||100 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 559
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