One-Pot Shrimp and Sausage Boil with Garlic Parsley Toasts

This hearty one-pot meal brings together succulent shrimp, savory Italian sausage, tender red potatoes and sweet corn in a spicy, aromatic broth. Seasoned with a classic seafood spice blend and finished with a squeeze of fresh lemon, every bite is packed with flavor. The garlic parsley toasts on the side are perfect for soaking up the delicious broth or adding a crunchy contrast.

Perfect for a casual dinner or a summer gathering, this shrimp boil is simple to prepare and sure to impress. The entire dish cooks in one pot, making cleanup a breeze. Serve it straight from the pot with plenty of napkins and let everyone dig in.

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Ingredients

3 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView 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

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Set aside 2 tablespoons of the Old Bay seasoning in a large microwave-safe bowl for later. Peel and smash 2 garlic cloves; mince 1 clove. Halve, peel and slice the shallot into 1/2-inch wedges. Cut the potatoes into 1-inch pieces. Cut the corn crosswise into 2-inch rounds. Quarter the lemon. Rinse the shrimp under cold water, pat dry and season with salt and pepper.
2. Heat a drizzle of oil in a large, tall-sided pot over medium-high heat. Add the sausage and cook until lightly browned all over, 4-6 minutes. Transfer to a cutting board. Add the smashed garlic cloves and shallot wedges to the pot; cook until fragrant, 30 seconds. Stir in the potatoes, corn and remaining Old Bay seasoning, then add 4 1/2 cups water, the stock concentrates, half the lemon wedges and the sugar. Cover and bring to a boil. Cook until the potatoes are just tender, 8-10 minutes.
3. Meanwhile, slice the sausage crosswise into 1/2-inch rounds. Once the potatoes are tender, uncover the pot and stir in the shrimp and sliced sausage. Cook, stirring, until the shrimp are pink and the sausage is heated through, 3-4 minutes. Add a splash of water if needed to keep everything submerged. Turn off the heat.
4. While the shrimp and sausage cook, 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, 30 seconds. Stir in half the parsley and season with salt and pepper. Toast the baguette until golden, then spread the cut sides with the garlic parsley butter. Cut each half diagonally into two pieces.
5. Add the remaining 2 tablespoons butter to the bowl with the reserved Old Bay seasoning. Microwave until melted, 30 seconds; stir to combine. Using a slotted spoon, transfer the shrimp and sausage boil to the bowl with the Old Bay butter, leaving the broth in the pot. Toss to coat. Season with salt and pepper to taste.
6. Divide the shrimp and sausage boil among shallow bowls. Pour about 1/3 cup of the broth over each bowl. Drizzle with hot sauce to taste and sprinkle with the remaining parsley. Squeeze a lemon wedge over each serving. Serve with the garlic parsley toasts and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning. Adjust cooking time as needed.

What can I substitute for Old Bay seasoning?

You can use a mix of celery salt, paprika, black pepper, cayenne and dry mustard as a substitute.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the vegetables and sausage in advance. Reheat gently on the stovetop.