Seafood Boil with Andouille Sausage is a wonderful combination of Mussels, Shrimp, Andouille Sausage, Potatoes, Carrots, and Spices is Guaranteed to make you smile.
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.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog