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 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 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 I have chosen Mussels and Shrimp for this recipe today.
Seafood Boil with Andouille Sausage
- 64-ounces of sodium-free chicken or vegetable broth
- 2 quarts of water
- 1 cup white wine
- 5 pounds red-skinned potatoes, scrubbed clean
- 3 pounds Andouille Sausage, sliced
- 1/4 cup Cajun or Creole Seasoning, your brand
- 1/4 cup hot sauce, your brand
- 6 cloves of garlic
- 1-4-ounce package Seafood Boil seasoning
- 4 lemons halved
- 6 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
Seafood Boil with Andouille Sausage
- 64- ounces Low Sodium Chicken Broth
- 2 quarts Water
- 1 cup White WIne
- 5 pounds Redskin Potatoes or Gold Potatoes scrubbed clean
- 3 Pounds Andouille Sausage or Smoked Sausage Sliced
- ¼ cup Cajun or Creole Seasoning, your brand or to own taste
- ¼ cup Cajun Hotsauce or to own taste
- 1-4- ounce Package Seafood Boil
- 4 Lemons halved
- 6 ears Corn, cut in 3rds
- 1 pound Baby Carrots
- 6 stalks Celery, cut in 3rds
- 3 Onions halved
- 6 cloves Garlic
- 3 pounds Mussells, cleaned
- 2 Pounds Large Gulf Shrimp
- Extra Lemon to serve
- In a large stockpot, add the chicken broth, water, and wine. Bring the broth up to a good simmer.
- Add whole potatoes, Andouille Sausage, and all the spices. Bring to a full rolling boil. Cook for 5 minutes. Add the 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 stockpot. Turn heat to the off position. Let sit for about 8 minutes. Do not remove the lid until 8 minutes has passed.
- Serve causal if desired by placing on Brown Restaurant paper after draining, and let your family dig in.
Use the Pin and Print Options to Save the Recipe for Later!
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019- 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.