Garlic Butter Shrimp and Sausage Boil with Potatoes and Corn

This one-pot seafood boil is the ultimate summer feast, packed with succulent shrimp, savory Italian sausage, tender red potatoes and sweet corn on the cob. Everything is cooked together in a flavorful broth infused with Old Bay seasoning, then tossed in a rich garlic butter sauce for an extra kick.

Serve it family-style with crusty garlic parsley toasts for dipping into the spicy broth. It’s a crowd-pleasing dinner that’s perfect for casual entertaining or a fun weeknight meal.

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Ingredients

0.3 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

0.57 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.58 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

1.29 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.15 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.225 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Reserve 2 teaspoons Old Bay Seasoning in a large microwave-safe bowl (you’ll use the rest later). Peel and smash the garlic cloves; mince one clove. Halve, peel and slice the shallot into ½-inch wedges. Dice the potatoes into 1-inch pieces. Cut the corn crosswise into 2-inch rounds. Quarter the lemon. Rinse the shrimp and pat dry; season with salt and pepper.
2. Remove the sausage from its casing if necessary. Heat a drizzle of oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up, until browned and nearly cooked through, 3-5 minutes. Transfer to a plate.
3. Add the smashed garlic and shallot to the pot; cook until fragrant, about 30 seconds. Stir in the potatoes, corn and remaining Old Bay Seasoning. Add 4½ cups water, the stock concentrates, half the lemon wedges and 1½ teaspoons sugar. Cover and bring to a boil. Cook until the potatoes are just tender, 8-10 minutes.
4. Stir in the shrimp and cooked sausage. Cook, stirring occasionally, until the shrimp are pink and the sausage is cooked through, 3-4 minutes. Add splashes of water if needed to keep everything submerged. Turn off the heat.
5. Meanwhile, finely chop the parsley. Halve the baguette lengthwise. In a small microwave-safe bowl, combine 2 tablespoons butter and a pinch of minced garlic. Microwave until softened, 15-20 seconds. Stir in half the parsley; season with salt and pepper. Toast the baguette until golden, then spread the cut sides with the garlic parsley butter. Cut each half crosswise on a diagonal.
6. Add the remaining 2 tablespoons butter to the bowl with the reserved Old Bay Seasoning. Microwave until melted, about 30 seconds; stir to combine. Using a slotted spoon, transfer the shrimp, sausage and vegetables to the bowl with the Old Bay butter. Toss to coat. Season with salt and pepper to taste.
7. Divide the shrimp and sausage mixture among shallow bowls. Ladle about ⅓ cup of the cooking broth over each bowl. Drizzle with hot sauce to taste and sprinkle with the remaining parsley. Squeeze a little lemon juice on top. Serve with the garlic parsley toasts and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning.

What can I substitute for Italian sausage?

Smoked sausage or kielbasa work well, but adjust cooking time as they are pre-cooked.

How do I store leftovers?

Store the shrimp, sausage and vegetables separately from the broth in airtight containers in the refrigerator for up to 2 days.