Seafood Boil with Andouille Sausage is a wonderful combination of Mussels, Shrimp, Andouille Sausage, Potatoes, Carrots, and Spices is Guaranteed to make you smile. The recipe is simple and easy… It also comes with a Bonus “It’s made in one Pot” That means less of a mess for later.
I have to tell you I am a Rule Breaker, I have the Laws of cooking with any recipe all the time by fusing similar Cuisines from different regions together. I find the things that I love the most and put them to use. Today we have taken a Cajun favorite, Low-Country Boil and I have done just that… After all, Rules are meant to be broken!
Now most of you have heard of Louisiana’s Cajun Seafood Boil… The Carolinas Frogmore Stew and Beaufort Stew…Now lest we forget that the Chesapeake Bay has their Crab Pot, New England has a lovely Clambake, last but not least we have the Bay of Biscay in France with their wonderful way of doing Mussels.
So what happens when I decide to fuse a few of these ideas together with my own? A smashing success that’s what! You will find although this is not a traditional Cajun Seafood Boil; it has some favorites of ALL the Regional Seafood Boils- Also since the rules are meant to be broken; feel free to use our recipe as a guideline. Add any Seafood Favorites you desire. Below we have chosen Mussels and Shrimp for ours.
Seafood Boil with Andouille Sausage
- 64 ounces of sodium-free vegetable broth
- 2 quarts of water
- 1 cup white wine
- 5 pounds red skinned potatoes, scrubbed clean
- 3 pounds Andouille Sausage, sliced
- 1/4 to 1/2 cup Cajun or Creole Seasoning, your brand
- 1/4 cup hot sauce, your brand
- 4 cloves of garlic
- 2 bay leaves
- 2 tablespoons yellow mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons sea salt
- 2 tablespoons whole allspice
- 1 tablespoon celery seed
- 1 tablespoon crushed red pepper
- 1 tablespoon black peppercorns
- 1 teaspoon cayenne pepper
- 2 lemons, halved
- 4 ears of corn, cut in thirds
- 1 pound of baby carrots
- 6 celery stalks, cut into 1-inch pieces
- 3 medium onions, cut in 4
- 3 pounds mussels, scrubbed and debearded
- 2 pounds large Gulf shrimp
- 2 lemons, cut in wedges
- In a large stock pot add vegetable broth, water, and wine. Bring up to a good simmer.
- Add whole potatoes, Andouille Sausage, and all spices. Bring to a boil. Cook for 5 minutes. Add lemon halves, corn, baby carrots, celery, and onions. Bring back up to a full boil and cook 5-7 minutes.
- Add Mussels and gulf shrimp. Place lid on the stock pot. Turn heat to off position. Let sit for about 20 minutes. Do not remove lid till 20 minutes has passed.
- Serve causal if desired by placing on Brown Restaurant paper after draining, and let your family dig in. Or find a few serving dishes to place in after drained, as we have.
- Don’t forget the Hot Sauce, and Lemon wedges!!
Notes: You may feel free to adjust the spices slightly if desired. Also I have been known to freeze the broth for a later use. It keeps for up to 3 months if stored properly.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.