5 from 11 votes
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.
Seafood Boil with Andouille Sausage
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Seafood Boil with Andouille Sausage is a wonderful combination of Mussels, Shrimp, Andouille Sausage, Potatoes, Carrots, and Spices is Guaranteed to make you smile.

Course: Main Course
Cuisine: Cajun, Fusion
Keyword: Seafood Boil
Servings: 12 People
Calories: 520 kcal
Author: hmccallum
Ingredients
  • 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
Instructions
  1. In a large stockpot, add the chicken broth, water, and wine.  Bring the broth up to a good simmer.

  2. 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.

  3. 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.

  4. Serve causal if desired by placing on Brown Restaurant paper after draining, and let your family dig in.