Name: South Carolina Shrimp Boil
Total time: 55 min
Cuisine: SouthernAmerican
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)

Why This Recipe Works

South Carolina Shrimp Boil is inspired by Frogmore stew, a South Carolina shrimp boil made by simmering local shell-on shrimp, smoked sausage, corn on the cob, and potatoes in a broth seasoned with Old Bay. We wanted perfectly cooked meat, seafood, and vegetables flavored by Old Bay, but not overwhelmed by it. We began by browning the smoky, spicy andouille sausage to render fat and boost flavor. We replaced some of the cooking liquid (water in this case) with clam juice, which reinforced the taste of the sea and amped up the flavor. We used only enough liquid to barely cover the ingredients. You don’t eat the broth in this boil, but if it has no flavor, the stuff you do eat won’t either. This amount of liquid concentrated the flavors so they weren’t overpowering but also weren’t watered down. We staggered the ingredients’ cooking times, starting with the potatoes and corn first until the potatoes were almost tender, then adding the sausage and shrimp. This ensured intact potatoes, plump corn, and nicely cooked sausage and shrimp.

Before You Begin

This dish is always made with shell-on shrimp, and we think peeling them is half the fun. If you prefer peeled shrimp, use only 1 teaspoon of Old Bay in step 3. Can't find andouille? Substitute kielbasa sausage and add 1/4 teaspoon cayenne pepper to the broth in step 2.

Instructions

BROWN SAUSAGE Heat sausage and oil in Dutch oven over medium-high heat until fat renders and sausage is browned, about 5 minutes; using slotted spoon, transfer sausage to plate.

SIMMER VEGETABLES Bring water, clam juice, tomatoes, 3 teaspoons Old Bay, bay leaf, potatoes, and corn to boil in empty pot. Reduce heat to medium-low and simmer, covered, until potatoes are barely tender, about 10 minutes.

STEAM SHRIMP Return browned sausage to pot. Toss shrimp with remaining Old Bay and transfer to collapsible steamer basket. Following photo 4 (see note "Layered Cooking" below), nestle steamer basket into pot. Cook, covered, stirring shrimp occasionally, until cooked through, about 10 minutes. Strain stew and discard bay leaf. Serve.