Seafood Boil with Andouille Sausage
Seafood Boil with Andouille Sausage is a wonderful combination of Mussels, Shrimp, Andouille Sausage, Potatoes, Carrots, and Spices is Guaranteed to make you smile.
Servings: 12 People
Calories: 520kcal
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
- 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.
Nutrition
Calories: 520kcal