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.