A classic Southern seafood boil with shrimp, smoked sausage, corn on the cob, and savory stuffing. All cooked to perfection and served in a hearty, flavorful combination that’ll have everyone coming back for more!
Ingredients:
For the Boil:
1 lb large shrimp, peeled and deveined
2 smoked sausages (like Andouille or Kielbasa), sliced into rounds
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 extra heat)
1 lemon, quartered
1/2 cup fresh parsley, chopped (for garnish)
For the Stuffing:
1 box of stuffing mix (or homemade stuffing, if preferred)
1/2 cup butter, melted
1 cup chicken broth
1/2 cup chopped celery
1/2 cup chopped onions
1/2 tsp garlic powder
1/2 tsp dried thyme
Salt and pepper to taste
Instructions:
Prepare the Stuffing:
Make the stuffing: In a medium-sized pan, sauté celery and onions in butter over medium heat for 5-7 minutes until softened. Add the garlic powder, thyme, salt, and pepper.
Add the chicken broth to the pan and bring to a simmer. Stir in the stuffing mix and allow it to soak up the liquid. Remove from heat and set aside.
Cook the Seafood Boil:3. Boil the corn: In a large pot, bring water to a boil. Add the corn halves and cook for about 10-12 minutes until tender.
4. Cook the sausages: While the corn is cooking, heat a skillet over medium-high heat and sauté the sliced sausage until browned, about 5-7 minutes.5. Once the corn is done, add the shrimp, sausage, and Old Bay seasoning, garlic powder, paprika, cayenne pepper, and lemon wedges. Stir to coat evenly and cook for another 4-5 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp.
Assemble the Dish:
6. Once everything is cooked, plate the shrimp, sausage, and corn on a large platter.7. Spoon the stuffing around the seafood for a hearty touch, a
