This dish is made with shell-on shrimp, if you prefer peeled shrimp, use only 1/4 teaspoon Old Bay in step 2. If you can’t fine andouille sausage, kielbasa can be substituted. If desired, reserve 1-1/2 cups of the broth to make the recipe for Creole Rice the next day.
- 1 teaspoon vegetable oil
- 6 ounces andouille sausage, cut into 2-inch lengths
- 1 bottle (8 ounces) clam juice
- 1 cup water
- 2-1/2 teaspoons Old Bay seasoning
- 2 garlic cloves, smashed
- 1 teaspoon tomato paste
- 1 bay leaf
- 2 ears fresh corn, husks and silk removed, cut into 2-inch rounds
- 8 ounces red potatoes, halved if small, quartered if large
- 8 ounces extra large (21 to 25 per pound) shell-on shrimp, deveined
- 1 tablespoon minced fresh parsley or scallions (optional)
1) Heat the oil in a medium saucepan over medium-high heat until just smoking. Add the sausage and cook until well browned, about 5 minutes. Stir in the clam juice, water, 2 teaspoons of the Old Bay, garlic, tomato paste, bay leaf, corn, and potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are barely tender, 15 to 20 minutes.
2) In a medium bowl, toss the shrimp with the remaining 1/2 teaspoon Old Bay. Scatter the shrimp in a single layer on top of the vegetables. Cover and continue to simmer until the bottoms of the shrimp turn pink, about 1 minute.
3) Flip the shrimp, then remove the pan from the heat, cover, and let sit until the shrimp are just cooked through, about 2 minutes. Strain the stew, reserving the broth if desired, and discard the garlic cloves and bay leaf. Sprinkle with the parsley or scallions (if using) and serve.