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Cook's Country South Carolina Shrimp Boil

Cook's Country South Carolina Shrimp Boil


1-1/2 pounds Andouille sausage, cut into 2-inch lengths (see note, above)
2 teaspoons vegetable oil
4 cups water
1 (8-ounce) bottle clam juice
1 (14.5-counce) can diced tomatoes
5 teaspoons Old Bay seasoning
1 bay leaf
1-1/2 pounds small red tomatoes, scrubbed and halved
4 ears corn, husks and silks removed, cut into 2-inch rounds
2 pounds extra-large (21 to 25 per pound) shrimp (see note, above)

Cooking Instructions

1. Brown Sausage: Heat sausage and oil in Dutch oven over medium-high heat until fat renders and sausage is browned, about 5 minutes; using slotted spoon, transfer sausage to plate.

2. Simmer Vegetables: Bring water, clam juice, tomatoes, 3 teaspoons Old Bay, bay leaf, potatoes and corn to boil in empty pot. Reduce heat to medium-low and simmer, covered, until potatoes are barely tender, about 10 minutes.

3. Steam Shrimp: Return browned sausage to pot. Toss shrimp with remaining Old Bay and transfer to collapsible steamer basket. Nestle steamer basket into pot. Cook, covered, stirring shrimp occasionally, until cooked through, about 10 minutes. Strain stew and discard bay leaf. Serve.

Equipment List

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