Shrimp Andouille Low Country Skillet
- 2 cups water
- 2 cups lager beer, divided
- 1.5 lb small red creamer potatoes (halved)
- 3 Tbsp butter, divided
- 12-14 oz andouille sausage - cut into 2-3” pieces
- 2 ears of sweet corn - cut into 2-3” pieces
- 3 slices of lemon
- 2-3 sprigs of fresh flat leaf parsley
- 1 lb large shrimp - peeled and deveined
- 4 Tbsp Old Bay seasoning, divided
- Lemon wedges and chopped parsley for garnish (optional)
- Add water and 1 cup of beer to skillet and bring to a boil. Add potatoes and cover with lid. Simmer for 6-8 minutes or until potatoes are fork tender but not too soft.
- Drain and set potatoes aside.
- Place skillet back on stove, set on medium high heat and add 1 Tbsp butter and sausage chunks to pan. Cook sausage 3-5 minutes until edges start to brown and caramelize just a bit.
- Add drained potatoes back to pan and give the pan a gentle shake to spread things evenly around the bottom of the pan.
- Place corn pieces around the outside edge of the pan, on top of the sausage and potatoes. Place lemon slices and parsley in the middle of the circle of corn, this will be the bed for the shrimp to steam on.
- Add shrimp and sprinkle everything with 3 Tbsp of Old Bay seasoning.
- Add 1 cup of beer and place lid on the pan, capturing all the steam inside. Turn heat down to medium and cook with lid on for about 6 minutes, or until shrimp are pink and cooked through.
- Remove pan from heat and remove lid. Melt remaining 2 Tbsp of butter in a small bowl in the microwave.
- Add the last tablespoon of Old Bay to the butter and stir. Pour seasoned butter over the entire skillet.
- Garnish with chopped parsley and/or lemon wedges.