Shrimp Boil with Sausage, Corn, and Stuffing
A Southern classic with a twist! This dish brings together juicy shrimp, smoky sausage, sweet corn, and savory stuffing for a hearty, flavor-packed meal everyone will love.
Ingredients:
For the Boil:
- 1 lb large shrimp, peeled and deveined
- 2 smoked sausages (like Andouille or Kielbasa), sliced
- 4 ears of corn, cut into halves or thirds
- 2 tbsp Old Bay seasoning (or your favorite seafood seasoning)
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (optional, for some heat)
- 1 lemon, cut into quarters
- ½ cup chopped fresh parsley (for garnish)
For the Stuffing:
- 1 box stuffing mix (or homemade, if you prefer)
- ½ cup melted butter
- 1 cup chicken broth
- ½ cup chopped celery
- ½ cup chopped onion
- ½ tsp garlic powder
- ½ tsp dried thyme
- Salt and pepper to taste
Instructions:
Make the Stuffing:
- In a medium skillet, sauté the celery and onions in melted butter over medium heat for 5–7 minutes, until softened.
- Stir in garlic powder, thyme, salt, and pepper.
- Add chicken broth and bring to a simmer. Stir in the stuffing mix and let it absorb the liquid. Remove from heat and set aside.
Cook the Boil:
4. Bring a large pot of water to a boil. Add the corn and cook for 10–12 minutes, until tender.
5. Meanwhile, brown the sausage slices in a skillet over medium-high heat for about 5–7 minutes.
6. Once the corn is done, add the shrimp, browned sausage, Old Bay seasoning, garlic powder, paprika, cayenne (if using), and lemon wedges to the pot. Stir to combine and cook for 4–5 minutes, or until the shrimp are pink and cooked through. Don’t overcook the shrimp!
Assemble the Dish:
7. Transfer the shrimp, sausage, and corn to a large serving platter.
8. Spoon the stuffing around the edges or serve it on the side. Garnish everything with fresh parsley.
Serve hot and enjoy a down-home Southern feast that’s perfect for gatherings!
Let me know if you want a printable version or tips on making it ahead!
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