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halved lengthwise Serrano or jalapeno chile
halved celery stalks
quartered through stem en medium yellow onion
smashed garlic cloves
tablespoons seafood seasoning - plus more for serving
pound red new potatoes
ears corn - husks and silks removed, quartered
pound smoked Andouille sausage - cut into 1 inch pieces
pound large shell-on shrimp
tablespoons butter - melted
teaspoon hot-pepper sauce
In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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