Prep 15 mins
Cook 30 mins
This is my own version of a traditional Gulf Coast favorite. This is for very casual dining, and I prefer to cook it for outdoor parties with a gas cooker.
- 1 1⁄2 lbs raw medium pink gulf shrimp (shell on)
- 1 1⁄2-2 lbs smoked sausage (Andouille also works well)
- 6 new potatoes
- 6 chicken drumsticks or 6 chicken thighs
- 3 ears fresh corn, broken in half
- 1 large white onion
- 1⁄4 cup Old Bay Seasoning (I use a local blend that can be replicated by mixing bay seasoning with some garlic powder. Adjust t)
- 1 large orange (sliced or quartered)
- 4 key limes (halved)
- 1 teaspoon red wine vinegar (this makes the shrimp easier to peel after cooking)
- You will also need: newspaper or brown grocery bag split open.
- Fill a large stock pot 2/3 full of water.
- Add the bay seasoning, the orange, vinegar, and the limes.
- Bring to a rolling boil then add the potatoes, chicken, sausage, and the onion.
- Let bring back to a rolling boil, add water as needed to keep the ingredients covered.
- After boiling for 20 minutes, add the corn.
- After letting the corn boil for 5 minutes add the shrimp.
- Boil for another five minutes, or until the shrimp are thoroughly pink.
- Remove from heat, and drain the water off with a strainer.
- Spread the newspaper, or paper bags over the table and dump the drained food onto it.
- The orange and the limes can be discarded.
- Everyone helps themselves to the dinner.
- I would recommend the following condiments:.
- cocktail sauce for the peel and eat shrimp.
- sour cream for the potatoes.
- mustard sauce for the sausage (I usually mix 1/3 yellow, 1/3 Dijon, and 1/3 coarse stone ground for mine).
- You can have butter for the corn, but unlike traditional corn on the cob this corn will be very flavorful from the bay seasoning and the citrus, and I usually skip it.