At our house we love New Orleans food. Seems like we wind up making a huge batch of Jamabalaya every two to three weeks just to have it on hand.
Here’s another great New Orleans-style meal. It’s tasty, quick, easy, and best of all, it’s a meal in a pot. Just add a green salad, coleslaw, or some fruit to complete your menu.
It’s so fast and easy you can throw it together for impromptu guests.
The potatoes come out perfect, with an almost creamy texture. The corn absorbs the flavors in the pot and is fantastic. And the shrimp and sausage just go together.
Ingredients
Serves 6
3 lemons
1/2 cup Old Bay seasoning (or use Cajun seasoning)
6 cloves smashed garlic
1 onion peeled and cut into 6 pieces
1 lb small red potatoes, halved (or Yukon Gold)
4 ears corn on the cob cut in half
2 lbs shrimp peeled and deveined (leave tails on)
1 lb Andouille sausage cut into 1″ pieces
3 Tbsp butter
2 Tbsp chopped parsely
Preparation
Cut 2 of the lemons into quarters. Cut the remaining lemon into wedges and reserve for later.
Fill a large stock pot with water. Pot must hold 12-14 cups. Place 2 quartered lemons in the water along with the seasoning, garlic, and onion. Bring to a boil.
Ad the potatoes and cook until tender–10-12 minutes. Add the sausage and corn and cook another 3-4 minutes.
And the shrimp and cook 2-3 minutes until pink and opaque.
Drain the shrimp mixture from the pot, but reserve 1 cup of the broth.
Melt the butter and whisk it into the broth.
Here you can either pour your broth back over the shrimp mixture, or leave it to the side for guests to ladle on. We prefer the latter.
Garnish with chopped parsely and lemon wedges. Sprinkle a little additional seasoning over top to taste.
Serve–you’re ready to feast!