I call it basic because it's the start of a good meal. This recipe makes enough for 12 people, so size accordingly. Start with this and add or change as you like. some ideas are to add clams, mussels, crab legs. Change the Andouille to kielbasa or your favorite smoked sausage. Oh, and the total time it takes is REALLY dependent on the beer consumption.
You'll Need: 16 quart stockpot with steamer/pasta insert
Directions:
Remove steamer insert from 16 quart stockpot: set aside. Combine celery, onion, and garlic in stockpot; fill with 14 quarts water. Add Old Bay seasoning and 5 Tbsp salt, or to taste.
Heat to boiling on MED-HIGH. Reduce heat and simmer, uncovered, 30-40 min. Add parsley; simmer 5 min.
Place potatoes in steamer insert; lower carefully into hot broth. Cook 15 min, until almost tender. Add corn; cook 5 min. Add shrimp and andouille; cook 3-4 min until shrimp are pink. Remove from heat.
Carefully lift steamer insert from stockpot; spoon vegetables, shrimp, and andouille into large deep tray or bowl. Sprinkle lightly with Old Bay. Strain broth; serve broth and butter as accompaniments to shrimp boil.
Optional:
Garnish, if desired, with fresh herbs or green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 550 | ||
Calories from Fat: 194 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 280.2mg | 86 % | |
Sodium 652.7mg | 23 % | |
Potassium 1357.6mg | 36 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 38.4g | ||
Protein 47.2g | 67 % | |
Powered by: USDA Nutrition Database 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: 550
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