Cook time: 18-20 minutes | Yield: 4 servings
- 2 large jalapenos, quartered lengthwise
- 3 celery stalks, cut into thirds
- 1 large onion, cut into eighths
- 5 garlic cloves, smashed
- 2 tablespoons seafood seasoning, plus more for serving (Old Bay)
- 1 pound fingerling potatoes
- 2 ears of corn, quartered
- 1 pound smoked Andouille sausage, cut into 1 inch pieces
- 1 pound large shell-on shrimp, approximately 16-20
- 4 tablespoons unsalted butter
- 2 tablespoons hot sauce (Cholula)
- 2 tablespoons chopped parsley
In a large pot, combine jalapenos, celery, onion, garlic, 1 tablespoon seafood seasoning and 10 cups of water. Bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Stir in shrimp and cook until shrimp are opaque throughout, about 1 1/2 minutes. Reserve one cup of cooking liquid. Drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, parsley and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.