sweet potatoes peeled and cut into 1 1/2-inch chunks
large chayote squash peeled and cut into 1 1/2-inch chunks
ears fresh corn shucked and cut into 2-inch pieces
(14 1/2 ounces) diced tomatoes drained
unpeeled jumbo Gulf shrimp (21 to 25 count)
fresh lemon juice
11. 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 coming soon.
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