A classic Southern feast! Juicy shrimp, spicy andouille sausage, sweet corn, and tender potatoes all simmered together in a flavorful, zesty broth. Perfect for a backyard gathering and ready in under an hour.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
1053cal
67gprotein
98gcarbs
50g
Ingredients
16 cup water (For the boil)
0.25 cup Old Bay seasoning
1 tbsp salt (For the boil)
2 pcs lemon (One halved for the boil, one cut into wedges for serving)
1 large yellow onion (Peeled and quartered)
1 head garlic (Halved crosswise)
1.5 lb baby red potatoes (Scrubbed clean)
12 oz andouille sausage (Smoked, cut into 1-inch thick slices)
Experience the quintessential taste of summer with this perfectly boiled corn on the cob. This simple recipe yields incredibly sweet, juicy, and tender corn, ready in minutes. Slathered with melted butter and seasoned simply with salt and pepper, it's a timeless side dish for any barbecue, picnic, or weeknight dinner.
Crispy on the outside, fluffy on the inside, these roasted potatoes are tossed with fresh garlic and a fragrant herb blend. A perfect, easy side dish for any meal, ready in under an hour.
Sweet Italian sausage, colorful bell peppers, and onions simmered in a light tomato sauce. This classic street-fair and family-dinner favorite is perfect served on a crusty roll or alongside pasta. A simple, hearty meal that comes together in under an hour.
About Shrimp Boil, Corn on the Cob, Garlic Herb Potatoes and Sausage and Peppers
A perfectly spiced shrimp boil with corn and potatoes – a soul-satisfying feast that's energy-giving!
This cajun_creole dish is perfect for dinner. With 2268.84 calories and 106.25000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 lb large shrimp (Shell-on and deveined)
0.5 cup unsalted butter (Melted, for serving)
0.25 cup fresh parsley (Chopped, for garnish)
2 tbsp hot sauce (For serving, optional)
Instructions
1
Prepare the Aromatic Broth
In a very large stockpot (at least 12-16 quarts), combine the water, Old Bay seasoning, salt, one halved lemon, the quartered onion, and the halved head of garlic.
Cover the pot and bring the mixture to a rolling boil over high heat. This should take about 10-15 minutes.
2
Cook the Potatoes
Once the water is boiling, carefully add the baby red potatoes.
Return to a boil and cook for 10-12 minutes. The potatoes should be just starting to feel tender when pierced with a fork, but not fully cooked.
3
Add Sausage and Corn
Add the sliced andouille sausage and the halved ears of corn to the pot.
Continue to boil for another 5-7 minutes. The corn will turn a vibrant yellow and the potatoes should be fork-tender.
4
Cook the Shrimp
Add the shell-on shrimp to the pot and stir gently to submerge them.
Cook for only 2-3 minutes, just until the shrimp turn pink and opaque. Watch them closely to prevent overcooking.
5
Drain and Serve
Immediately remove the pot from the heat. Carefully drain the entire contents into a large colander, discarding the cooking liquid, boiled lemon, onion, and garlic.
Traditionally, the boil is poured directly onto a table lined with newspaper or butcher paper. Alternatively, use a very large serving platter.
Drizzle the melted butter over everything, sprinkle with fresh parsley, and serve immediately with lemon wedges and your favorite hot sauce on the side.
240cal
5gprotein
30gcarbs
14gfat
Ingredients
4 ears Corn (fresh, husks and silk removed)
12 cups Water (enough to cover corn)
1 tbsp Sugar (optional, enhances sweetness)
4 tbsp Unsalted Butter (melted, for serving)
0.5 tsp Salt (for serving, to taste)
0.25 tsp Black Pepper (freshly ground, for serving)
Instructions
1
Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.
2
Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.
3
Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.
4
Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.
2 lb Russet Potatoes (scrubbed and cut into 1-inch cubes)
3 tbsp Olive Oil
5 cloves Garlic (minced)
1 tbsp Fresh Rosemary (finely chopped)
1 tbsp Fresh Thyme (leaves only)
1 tsp Salt
0.5 tsp Black Pepper (freshly ground)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
For extra crispy potatoes, place the potato cubes in a large bowl and cover with cold water. Let them soak for 30 minutes to release excess starch. Drain and pat them completely dry with a clean kitchen towel or paper towels. This step is optional but recommended.
In a large bowl, combine the dry potato cubes, olive oil, chopped rosemary, thyme, salt, and black pepper.
Toss thoroughly until every piece of potato is evenly coated with oil and seasonings.
2
Roast the Potatoes
Spread the seasoned potatoes in a single, even layer on the prepared baking sheet. Do not overcrowd the pan, as this will cause the potatoes to steam instead of roast.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping them halfway through, until they start to turn golden brown.
Remove the pan from the oven, sprinkle the minced garlic over the potatoes, and toss gently to distribute.
Return the pan to the oven and roast for an additional 10-15 minutes, or until the potatoes are golden brown, crispy on the outside, and easily pierced with a fork.
3
Garnish and Serve
Remove the potatoes from the oven and let them cool for a minute on the pan.
Transfer the hot potatoes to a serving dish.
Sprinkle with fresh chopped parsley, toss gently, and serve immediately for the best texture.
1 large Red Bell Pepper (Cored, seeded, and sliced into strips)
1 large Green Bell Pepper (Cored, seeded, and sliced into strips)
1 large Yellow Bell Pepper (Cored, seeded, and sliced into strips)
1 large Yellow Onion (Halved and thinly sliced)
4 cloves Garlic (Minced)
15 oz Crushed Tomatoes (One can)
1 tsp Dried Oregano
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 tsp Red Pepper Flakes (Optional, for a little heat)
0.25 cup Fresh Basil (Chopped, for garnish)
Instructions
1
Brown the Sausage
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the sausage links and cook for 6-8 minutes, turning occasionally, until browned on all sides. The sausage does not need to be cooked through at this point.
Using tongs, remove the sausages from the pan and set them aside on a plate. Do not drain the fat from the pan.
2
Sauté Peppers and Onions
Add the sliced bell peppers and onion to the same pan with the rendered sausage fat.
Cook, stirring occasionally, for 10-15 minutes until the vegetables are very soft and beginning to caramelize at the edges. This slow cooking develops their sweetness.
3
Add Aromatics and Tomatoes
Add the minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes to the pan.
Stir constantly for about 1 minute until the garlic is fragrant.
Pour in the crushed tomatoes. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan, incorporating them into the sauce.
