South Carolina Shrimp Boil
The one-pot appeal of this shrimp boil is often its downfall.
Keywords
- Fish & Seafood
- Southern
- American
- Main Courses
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Cooking tools:
- Dutch oven
- Stove
- Slotted spoon
- Plate
- Collapsible steamer basket
- Measuring spoon
- Colander
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)
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