- 6 quarts water
- ¾ c. Old Bay seasoning
- ¼ c. white vinegar
- 2 tbsp. salt
- 2 lbs. red new potatoes, halved
- 2 lbs. Andouille sausage, cut into 2" pieces
- 12 ears of corn, husked, cleaned and cut into thirds
- 4 lbs. 16 to 20 ct White Shrimp
In a large stockpot, bring water, Old Bay Seasoning, vinegar and salt to a boil. Add potatoes and sausage; cook for 10 minutes. Add corn; cook for 5 to 7 minutes, or until corn becomes tender. Stir in shrimp and cook until shrimp are pink, about 5 more minutes. Drain immediately and serve.
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