30m
PREP TIME
30m
COOK TIME
18
INGREDIENTS
Servings: 6
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® Classic Seafood 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
INSTRUCTIONS
-
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
