The Pioneer Woman Tasty Kitchen
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Springtime Seafood Boil

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Level: Easy

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Description

As warm days begin, food with a lighter flavor is perfect for a nice dinner at home. This recipe is a scaled down version of my Low Country Boil we made on our last trip to Charleston, South Carolina. This one-pot-wonder features corn, potatoes, clams, shrimp, and andouille sausage. It is the ideal dinner for a warm evening!

Ingredients

  • 6 cups Water
  • 2 Tablespoons Old Bay Seasoning
  • 2 ears Corn, Halved
  • 3  White Potatoes, Peeled
  • 7 ounces, weight Andouille Sausage, Sliced
  • 12  Large Shrimp, Deveined
  • 16  Littleneck Clams

Preparation

1. In a large stock pot, add the water, seasoning, and corn. Cut the potatoes into large chunks and the sausage into 2-inch lengths. Add the potatoes and sausage to the pot. Heat with the lid on over medium-high heat. Boil for 20 minutes.
2. Once the potatoes are tender, add the shrimp and clams to the pot. Cover and continue to boil for an additional 5 minutes or until the shrimp are pink and the clams have opened.
3. Place the meat and vegetables in a large bowl and spoon over a small amount of the pot liquor.
4. Serve with plenty of napkins!

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