default recipe
main dishes

Galveston Bay Shrimp Boil with OLD BAY®

  • 30m

    prep time

  • 30m

    Cook Time

  • 18



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  • 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


  • 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)



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