Cajun Shrimp Boil

Preparation

We love the one-pot ease and dramatic presentation of a proper shrimp boil. Ours is a bit Lowcountry and a bit Cajun in its approach, with juicy shrimp and smoky andouille sausage as the featured proteins. The trick to getting everything cooked perfectly is to add the ingredients in stages: potatoes first, followed by sausage, corn and, finally, shrimp. Where many shrimp boils are simply served with sauce on the side, we like to toss everything in a punchy butter mixture to add back some of the flavors left in the pot. 

MAKE THE BUTTER SAUCE

1. In a HexClad Hybrid Sauce Pan, melt the butter over low heat. Add the Old Bay, garlic, lemon zest and parsley and stir until combined. Season to taste with Tabasco, salt and pepper and set aside while you prepare the shrimp boil. 

MAKE THE SHRIMP BOIL

1. In a HexClad 12QT Hybrid Stock Pot, combine the water, clam juice, Old Bay, salt, bay leaves, garlic, onion, and celery. Squeeze the juice from the lemons into the pot and add the wedges. Cover the pot and bring the liquid to a rolling boil over high heat. Lower the heat and simmer for about 10 minutes to let the flavors infuse. (At this point you can turn off the heat and let the liquid stand until you’re ready to cook, up to 2 hours). 
2. Return the liquid to a boil and add the potatoes. Cover the pot, lower the heat and simmer the potatoes until softened but not completely tender, 10 minutes. Add the sausages and corn, cover the pot and cook for 10 minutes longer. Add the shrimp and cook until pink and opaque throughout, 2 to 4 minutes (depending on the size of shrimp). 
3. Using a slotted spoon, strainer or tongs, transfer the potatoes, sausage, corn and shrimp to a large bowl. Add the butter mixture and toss to coat. Serve—either from the bowl, on a platter or scattered on top of a newspaper-lined table—along with lemon wedges, crusty bread, more Old Bay or Cajun seasoning and the optional sauces.