- YIELDS | 4-6 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 45 MINS
This recipe is as authentic as he gets and is so fun to make, especially if you serve it “old-fashioned” over newspaper, with rolls of paper towels and lots of hot sauce. The colors are bright and festive, which screams party every time!
- Filtered water
- 2 lemons, quartered, plus more for serving
- 2 bay leaves
- 1/4 cup Old Bay
- 1 tablespoon Kosher salt
- 1/2 bunch thyme, tied together
- 2 Serrano or jalapeño chiles, split in 1/2 lengthwise, seeds removed
- 1 head garlic, halved
- 1 1/2 lbs baby red potatoes
- 3 ears sweet corn, cut into 2” pieces
- 1 1/2 smoked sausage, such as andouille or kielbasa, cut into 1-inch pieces
- 12-15 littleneck clams, scrubbed, optional
- 2 pounds jumbo shrimp with tails
- Hot sauce, for serving
- Fill a very large stockpot with about 4 quarts of water. Turn the heat to medium-high. Be sure to leave enough room for the ingredients so the pot doesn’t overflow.
- Squeeze the lemons into the water and then toss the peels into the water.
- Add the bay leaves, salt, Old Bay seasoning, thyme, chiles, and garlic. Bring the liquid to a boil over medium-high heat and simmer for 10 minutes. Taste for seasoning and add more as necessary. The broth should be strong in order to flavor the potatoes and shellfish.
- Add the potatoes to the pot and simmer for 10 minutes.
- Add the corn and sausage, and cook for another 5 minutes, making sure everything stays covered with the liquid.
- Add the clams, if using, and boil for 8-10 minutes until they open.
- Toss in the shrimp, stir, turn off the heat, and cover the pot. Let the mixture sit for 10 minutes to develop its flavor.
- Drain and spread the mixture out on to a surface covered in newspaper. Serve with lemons, hot sauce, and a roll of paper towels.