My parents went to the farm market and bought a basket of new potatoes and corn was on sale. I had a craving for seafood and my mother didn’t want to use the oven or use the bbq for dinner because we are in the middle of a heat wave. Those were the parametres that lead to this yummy, yummy dinner.
16 Cups of cold water
1 Large onion, cut into large chunks
8 Cloves of garlic, peeled and smashed
5-6 Sprigs of fresh thyme
6 tbsp seafood seasoning
1 tbsp paprika
2 lemons, juice and halves
2 lb new potatoes, cleaned and cut in half
375 g Smoked sausages, cut in thirds
4 Ears of corn, cleaned and cut in half
454 g (1 lb) shrimp, cleaned and deveined
Salt, to taste
Pepper, to taste
Using a large stock pot, add the water, onion, garlic, fresh thyme, seafood seasoning, paprika, lemon juice and lemon halves; bring the pot to a boil and let it boil at medium high for 5 minutes.
Carefully add the potatoes to the boiling liquid (slowly and away from yourself), simmer at medium-high for 10 minutes.
Add in the sausage, again carefully and simmer at medium-high for 5 minutes.
Add in the corn and simmer at medium-high for 15 minutes.
Check the potatoes to make sure they’re cooked (fork tender) and when they are cooked, add in the shrimp and the shrimp for 4 to 5 minutes, until they are pink and opaque and have curled into the letter “C”.
Taste the broth and taste and adjust seasoning.
You can serve this right out of the pot or transfer the corn, potatoes, shrimp and sausage to a platter and ladle over some of the stock.
Serve with warm crusty bread.
- Traditionally this recipe calls for Old Bay Seasoning which I couldn’t find so use that if you can 🙂
- Again traditionally, this recipe calls for red potatoes but I went with what we had on hand!
- Also traditionally, this gets served on newspaper but I didn’t do that!