Serve this fun one-pot feast featuring juicy shrimp, sweet corn, and tender potatoes at your next summertime dinner party.
- 4 dried bay leaves, finely crushed
- 1/2 tablespoon celery salt
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground dill seed
- 1 tablespoon paprika
- 1 tablespoon ground garlic
- 1 tablespoon onion powder
- 2 teaspoons ground mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cardamom
- 2 teaspoons ground allspice
- 2 pounds small red potatoes, scrubbed and quartered
- 2 medium sweet onions, peeled and quartered
- 2 pounds cured smoked pork sausage links (like kielbasa), cut into 3-inch pieces
- 4 ears fresh corn on the cob, shucked and cut into 4-inch pieces
- 2 1/2 pounds shrimp, deveined with shells and tails still on
- 2 lemons, cut into wedges
- Cocktail sauce and melted butter, for serving
- Fill a large 16-quart stock pot with 8 quarts of water and bring to a boil.
- In a small bowl, whisk together the bay leaves, celery salt, salt, black pepper, mustard powder, dill seed, paprika, garlic, onion, mustard, red pepper flakes, cayenne, cardamom, and allspice. Reserve 1 tablespoon of the seasoning mix and add the rest to the boiling water.
- Keeping the heat on high so the water is at a rolling boil, carefully drop the potatoes into the pot and cook until they just begin to soften when pierced, about 8 minutes. Add the onions and sausage and cook for 5 minutes, then add the corn and cook for 5 minutes more. Add the shrimp and boil until opaque and cooked through, about 3-4 minutes if they’re medium-sized and 5-6 minutes for large. The potatoes are done when they are tender all the way through and a sharp knife slides easily all the way to the center.
- Drain the liquid from the pot and discard it, or remove the vegetables and seafood from the pot with tongs. Sprinkle the shrimp and veggies with the reserved seasoning, and toss to combine. Pour the contents of the pot either onto several large platters or clean sheets of newspaper for serving. Serve with the lemon wedges and cocktail sauce, or your choice of condiments.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: One-Pot
- Method: Stovetop
- Cuisine: Seafood
Keywords: seafood boil, shrimp, corn, potatoes