Country music group Little Big Town's Kimberly Schlapman shares her recipe for a hearty bayou-style pot of potatoes, corn, sausage and shrimp.
Recipe courtesy of Kimberly Schlapman
Episode: Big Shrimpin'
Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 5 garlic cloves, smashed
  • 3 celery stalks, cut into thirds
  • 2 large jalapenos, quartered lengthwise
  • 1 large onion, cut into eighths
  • 2 tablespoons seafood seasoning, such as Old Bay, plus more for serving
  • 1 pound fingerling potatoes
  • 1 pound smoked andouille sausage, cut into 1-inch pieces
  • 2 ears of corn, quartered
  • 1 pound large shell-on shrimp (16/20)
  • 4 tablespoons unsalted butter
  • 2 tablespoons hot sauce, such as Cholula
  • 2 tablespoons chopped fresh parsley

Directions

Watch how to make this recipe.

In a large pot, combine the garlic, celery, jalapenos, onions, 1 tablespoon of the seafood seasoning and 10 cups of water. Bring to a boil. Add the potatoes and reduce to a rapid simmer. Cook until the potatoes are almost tender, about 10 minutes. 

Add the sausage and corn to the pot. Cook until the potatoes and corn are cooked through, 5 to 7 minutes. Stir in the shrimp and cook until the shrimp are opaque throughout, about 1 1/2 minutes. Reserve 1 cup of the cooking liquid. Drain the shrimp mixture and return it to the pot. Add the butter, hot sauce, parsley, the remaining 1 tablespoon seafood seasoning and the reserved cooking liquid and toss to combine. Serve with more seafood seasoning.

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