Low Country Boil with North Country Andouille
Prep Time: 30
Cook Time: 35
Description
One pot. Everything goes in, everything comes out together. This is a low country boil built for a crowd that doesn’t want to be in the kitchen all day — dump it on the table and let people serve themselves.
Ingredients
Ingredients
- ½ cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain’s)
- 4 lbs medium red potatoes
- 2½ lbs North Country Andouille Sausage, cut into 3-inch pieces
- 8 ears corn, halved
- 4 lbs medium shrimp
- 2 tsp sugar
- Kosher salt and freshly ground pepper, to taste
Cooking Instructions
Bring a large pot of well-seasoned water to a boil. Add the potatoes first — they take the longest. Once they’re close to tender, add the sausage to heat through and pick up flavor. Corn goes in next, just long enough to cook through without going mushy. If using shrimp, add it last — a couple of minutes is all it needs. Drain everything and dump it straight onto a table lined with newspaper or butcher paper. Serve with extra seasoning and cold drinks on the side.
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