5poundsRedskin Potatoes or Gold Potatoesscrubbed clean
3PoundsAndouille Sausage or Smoked SausageSliced
¼cup Cajun or Creole Seasoning, your brandor to own taste
¼cupCajun Hotsauceor to own taste
1-4-ouncePackage Seafood Boil
6earsCorn, cut in 3rds
6stalksCelery, cut in 3rds
2PoundsLarge Gulf Shrimp
Extra Lemonto 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.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog