Shelly's Recipe

TEXAS-STYLE SHRIMP BOIL

Category: Fish and Seafood

2 tbsp vegetable or peanut oil
1 1/2 lbs andouille sausage, cut into 1-inch pieces
2 ancho or other dried chile peppers, seeded
3 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
1 cup coarsely chopped bell pepper
4 cloves garlic, sliced
2 1/2 quarts chicken broth or stock (10 cups)
3 tbsp OLD BAY Seasoning
1 1/2 lbs potatoes, cut into 1 1/2-inch chunks
4 ears fresh corn, shucked and cut into 2-inch pieces
1 can (14 1/2 oz) diced tomatoes, drained
3 lbs unpeeled jumbo Gulf shrimp (21 to 25 count)
2 tbsp fresh lemon juice

Heat oil in 12-quart stockpot on medium heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add dried chiles; cook and stir 2 minutes. Remove sausage and chiles. Set aside. Add onions, celery and bell pepper to pot; cook and stir 8 minutes or until onions are slightly softened. Add garlic; cook and stir 2 minutes.

Pour chicken stock into pot. Add OLD BAY Seasoning; mix well. Bring to boil and boil 10 minutes. Return sausage and chiles to pot. Add potatoes, corn and tomatoes. Return to boil. Reduce heat to low; simmer 20 minutes.

Stir in shrimp and lemon juice. Cook 3 to 5 minutes or just until shrimp turn pink. (Do not drain.) Serve with broth in large bowls. Sprinkle with additional OLD BAY Seasoning, if desired. Serves 6