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Galveston Bay Shrimp Boil with OLD BAY®




2 tablespoons vegetable or peanut oil

1 1/2 pounds andouille sausage cut into 1-inch piecesr

2 ancho or other dried chile peppers seeded

3 cups coarsely chopped onions

1 1/2 cups coarsely chopped celery

1 cup coarsely chopped bell pepper

4 cloves garlic sliced

2 1/2 quarts chicken broth or stock

3 tablespoons Old Bay Seasoning

1 1/2 pounds potatoes cut into 1 1/2-inch chunks

4 ears fresh corn shucked and cut into 2-inch pieces

1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)

2 pounds sweet potatoes peeled and cut into 1 1/2-inch chunks

2 large chayote squash peeled and cut into 1 1/2-inch chunks

3 ears fresh corn shucked and cut into 2-inch pieces

1 can (14 1/2 ounces) diced tomatoes drained

3 pounds unpeeled jumbo Gulf shrimp (21 to 25 count)

2 tablespoons fresh lemon juice



1. Heat oil in 12-quart stockpot on medium heat. Add sausage; cook 5 minutes or until browned stirring occasionally. Add dried chiles; cook and stir 2 minutes. Remove sausage and chiles. Set aside. Add onions celery and bell pepper to pot; cook and stir 8 minutes or until onions are slightly softened. Add garlic; cook and stir 2 minutes.

2. Pour chicken stock into pot. Add OLD BAY Seasoning; mix well. Bring to boil and boil 10 minutes. Return sausage and chiles to pot. Add potatoes corn and tomatoes. Return to boil. Reduce heat to low; simmer 20 minutes.

3. Stir in shrimp and lemon juice. Cook 3 to 5 minutes or just until shrimp turn pink. (Do not drain.) Serve with broth in large bowls. Sprinkle with additional OLD BAY Seasoning if desired.





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