South Carolina Shrimp Boil

Name: South Carolina Shrimp Boil
Cuisine: American, Southern
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)

Main Courses
American
Southern
Fish & Seafood

Appears in Cook's Country August/September 2009

The one-pot appeal of this shrimp boil is often its downfall.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 8

TIME 55 minutes

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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