This Southern-style seafood feast brings bold flavor and hearty comfort to the table. Juicy shrimp, smoky sausage, sweet corn, and a savory stuffing come together in one showstopping dish that’s perfect for casual get-togethers or weekend indulgence.
Ingredients
For the Boil
- 1 lb large shrimp, peeled and deveined
- 2 smoked sausages (Andouille or Kielbasa), sliced into rounds
- 4 ears corn, halved or cut into thirds
- 2 tbsp Old Bay seasoning (or preferred seafood seasoning)
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (optional)
- 1 lemon, quartered
- ½ cup fresh parsley, chopped (for garnish)
For the Stuffing
- 1 box stuffing mix (or homemade)
- ½ cup butter, melted
- 1 cup chicken broth
- ½ cup chopped celery
- ½ cup chopped onions
- ½ tsp garlic powder
- ½ tsp dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Stuffing
- In a medium pan, sauté celery and onions in melted butter over medium heat for 5–7 minutes until softened.
- Add garlic powder, thyme, salt, and pepper.
- Pour in chicken broth and bring to a simmer.
- Stir in the stuffing mix and let it absorb the liquid. Remove from heat and set aside.
2. Boil the Corn
- In a large pot, bring water to a boil.
- Add corn and cook for 10–12 minutes until tender.
3. Cook the Sausage
- While corn is boiling, sauté sausage slices in a skillet over medium-high heat for 5–7 minutes until browned.
4. Add Shrimp and Seasoning
- Once the corn is cooked, add the shrimp, browned sausage, Old Bay, garlic powder, paprika, cayenne pepper, and lemon wedges to the pot.
- Stir to coat evenly.
- Cook for 4–5 minutes or until shrimp turn pink and opaque—do not overcook.
5. Assemble and Serve
- Arrange the shrimp, sausage, and corn on a large platter.
- Spoon stuffing around the seafood for a comforting finish.
- Garnish with fresh parsley.
Pro Tips
- Drizzle melted butter over the shrimp and corn just before serving for an extra layer of flavor.
- Feel like leveling up? Add crab legs or clams to the boil for a seafood-lover’s dream spread.
Serve hot and dig in—this crowd-pleaser brings big flavor and big smiles to the table every time.
