South Carolina Shrimp Boil

Name: South Carolina Shrimp Boil
Yield: Serves 8
Cuisine: American, Southern
Ingredients: 1 1/2 pounds, andouille sausage, cut into 2-inch lengths (see note); 2 teaspoons, vegetable oil; 4 cups, water; 1 , (8-ounce) bottle clam juice; 1 , (14.5-ounce) can diced tomatoes; 5 teaspoons, Old Bay seasoning; 1 , bay leaf; 1 1/2 pounds, small red potatoes, scrubbed and halved; 4 ears, corn, husks and silks removed, cut into 2-inch rounds; 2 pounds, extra-large shrimp (21 to 25 per pound) (see note)

10 comments

Appears in Cook's Country August/September 2009

The one-pot appeal of this shrimp boil is often its downfall.

SERVES8

TIME55 minutes

WHY THIS RECIPE WORKS

South Carolina Shrimp Boil is inspired by Frogmore stew, a South Carolina shrimp boil made by simmering local shell-on shrimp, smoked sausage, corn on the cob, and potatoes in a broth seasoned with Old Bay. We wanted perfectly cooked meat, ...

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