South Carolina Shrimp Boil | America's Test Kitchen

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)