Old Bay Shrimp and Sausage Boil with Potatoes, Corn and Garlic Toasts

This one-pot seafood boil is the ultimate summer feast, loaded with succulent shrimp, savory Italian sausage, tender potatoes and sweet corn. Everything simmers in a flavorful broth seasoned with Old Bay and garlic, then gets tossed in Old Bay butter for an extra kick.

Serve it family-style with crusty garlic parsley toasts for dipping-it’s a crowd-pleasing meal that’s perfect for casual gatherings or a fun weeknight dinner.

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Ingredients

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

3 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

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 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 produce. Reserve 2 teaspoons Old Bay Seasoning in a large microwave-safe bowl. Peel and smash garlic; mince one clove. Halve, peel and slice shallot into ½-inch wedges. Dice potatoes into 1-inch pieces. Cut corn crosswise into 2-inch rounds. Quarter lemon. Rinse shrimp under cold water; pat dry. Season shrimp with salt and pepper.
2. Heat oil in a large pot over medium-high heat. Add sausage, breaking into pieces and cook until browned, 3-5 minutes. Transfer to a plate. Add smashed garlic and shallot to pot; cook 30 seconds until fragrant. Stir in potatoes, corn and remaining Old Bay. Add 4½ cups water, stock concentrates, half the lemon wedges and 1½ teaspoons sugar. Cover and bring to a boil. Cook until potatoes are tender, 8-10 minutes.
3. Stir in shrimp and sausage. Cook, stirring occasionally, until shrimp and sausage are cooked through, 3-4 minutes. Add splashes of water if needed to keep submerged. Turn off heat.
4. Meanwhile, finely chop parsley. Halve 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 baguette until golden, then spread cut sides with garlic parsley butter. Cut toasts diagonally.
5. To the bowl with reserved Old Bay, add 2 tablespoons butter. Microwave until melted, 30 seconds; stir. Using a slotted spoon, transfer shrimp and sausage mixture to bowl with Old Bay butter. Toss to coat. Season with salt and pepper.
6. Divide mixture among shallow bowls. Ladle ⅓ cup broth over each. Drizzle with hot sauce and sprinkle with remaining parsley. Squeeze lemon juice on top. Serve with garlic parsley toasts and lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before seasoning.

What can I substitute for Old Bay seasoning?

You can make your own blend with celery salt, paprika, black pepper, cayenne and dry mustard.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.