Galveston Bay Shrimp Boil

By Texaschef11

Ingredients

• 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

Preparation

Step 1

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.