OLD BAY® Shrimp & Sausage Boil
with Red Potatoes, Corn & Garlic Parsley Toasts
- Soy
- Wheat
- Shellfish
- Fish
- Milk
The classic shrimp boil has three things: shrimp (obviously), sausage, and corn. Well, we’ve got all that for you and then some in tonight’s one-pot meal. The main ingredients get sprinkled with Old Bay seasoning, then we add garlic, shallot, lemon wedges, and potatoes. To stay true to its name, everything gets boiled before serving. Garlic parsley toasts on the side are primed for soaking up any extra broth, scooping up the shrimp, or just adding a nice crunch to this comforting meal.
Ingredients
3 unit
OLD BAY® Seasoning
3 clove
Garlic
1 unit
Shallot
1 unit
Lemon
12 ounce
Red Potatoes
1 unit
Corn on the Cob
¼ ounce
Parsley
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
9 ounce
Italian Pork Sausage
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon
Cooking Oil
1.5 teaspoon
Sugar
4 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Reserve 2 tsp OLD BAY® Seasoning (4 tsp for 4 servings) in a large microwave-safe bowl for step 5 (you’ll use the remaining in the next step). Peel and smash garlic; mince 1 clove (2 cloves for 4). Halve, peel, and slice shallot into ½-inch-thick wedges. Dice potatoes into 1-inch pieces. Cut corn crosswise into 2-inch-thick rounds. Quarter lemon. • Rinse shrimp* under cold water; pat dry with paper towels and season with salt and pepper.
• Heat a drizzle of oil in a large, tall-sided pot over medium-high heat. Add sausage* and cook until lightly browned all over, 4-6 minutes. Transfer to a cutting board (it’ll cook through in the next step). • Add smashed garlic cloves and shallot wedges to pot; cook until fragrant, 30 seconds. • Stir in potatoes, corn, and remaining OLD BAY® Seasoning, then add 4½ cups water (9 cups for 4 servings), stock concentrates, half the lemon wedges, and 1½ tsp sugar (3 tsp for 4). Cover pot and bring to a boil. Cook until potatoes are just tender, 8-10 minutes.
• Meanwhile, slice sausage crosswise into ½-inch-thick rounds. • Once potatoes are just tender, uncover pot with veggies; stir in shrimp and sliced sausage. Cook, stirring and making sure everything stays submerged, until sausage and shrimp are cooked through, 3-4 minutes. TIP: Add splash of water if needed to keep everything covered. • Turn off heat.
• While shrimp and sausage cook, finely chop parsley. Halve baguette lengthwise. • Place 2 TBSP butter (4 TBSP for 4 servings) and a pinch of minced garlic to taste in a small microwavesafe bowl. Microwave until butter is softened, 30 seconds. Stir in half the parsley and season with salt and pepper. • Toast baguette until golden, then spread cut sides with garlic parsley butter. Halve toasts crosswise on a diagonal.
• To bowl with reserved OLD BAY® Seasoning, add 2 TBSP plain butter (4 TBSP for 4 servings). Microwave until melted, 30 seconds; stir to combine. • Using a slotted spoon, carefully transfer shrimp and sausage boil (leaving broth in pot—save it for serving) to bowl with Old Bay butter. Toss to coat. Season with salt and pepper to taste.
• Divide shrimp and sausage boil between shallow bowls. Pour 1⁄3 cup broth over each bowl. (TIP: Serve with more broth if you like, or save remaining for another use.) Drizzle with hot sauce to taste and sprinkle with remaining parsley. Top with a squeeze of lemon juice to taste. Serve with garlic parsley toasts for dipping, plus any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, flavorful broth; some found it too salty or bland and suggested adjusting seasoning to taste.
- Ease of prep: Generally easy to make, though some felt it was time-consuming or had issues with ingredient prep like deveining shrimp.
- Suggestions: Consider using andouille or kielbasa instead of Italian sausage for a more authentic flavor 🍲.
- Portions: Several wished for more corn; one ear split between two people felt insufficient to many.
- Leftovers: Some enjoyed leftovers as soup the next day; others found it didn't reheat well.
Reviews from our home cooks
Delicious! The corn on the cob was missing from my box, but I was given a refund and I bought some corn to make this dish. The broth was very tasty and the shrimp and sausage tasted really good. It was a bit more work to make and created more dirty dishes than my usual menu, so would not want to make this very often.
This is an awesome meal! The corn was so fresh, sausage and shrimp in the old bay seasoned broth. But to me, the best part was the potatoes! Nice and creamy and soooo flavorful!! Wish I could give it a few more stars!!!
This recipe was fantastic! It replicated a traditional low country boil really well, and the garlic toast was a great addition and contrast. The portion size was very generous, but it was so delicious I could have doubled it. However, one corn on the cob wasn't quite enough for two people. Loved it and hope it comes up in my options again.
We LOVE Old Bay and I knew I had to try making this. It was awesome. Love how the broth turned out and it was nice and spicy. It was nice to make a boil as I've never made it before, and it turned out to be a great dish for a cool evening.
Big hit with my husband. Matter of fact we had left over liquid from the boil, added more potatoes, sweet sausage and shrimp and eat it as a soup with your honey cornbread, if was fantastic.
What a fantastic meal this one was! Of course we added way more garlic and an extra shallot, but the amount of sausage and shrimp was perfect. Great flavor
We love Old Bay and shrimp and sausage boil was a great combination. There was enough broth left over, I added more veggies, fish and shrimp and made a second delicious meal.
My husband said it was a really excellent shrimp and sausage boil because the ingredients were top notch, there was the right amount of shrimp and sausage, and the Old Bay seasoning made it incredibly tasty.
The sausage would be better as either a smoked sausage or Andouille sausage. The Italian sweet sausage didn't mesh well with the Old Bay, shrimp, and potato combo. It would be more like a "low country boil" with Andouille sausage or even chicken. Other than that, it's pretty easy to chop everything up and throw it in a pot.
I love Old Bay. I thought this was going to be too much (spice or heat-wise) for the other person eating this meal, but nope. It was perfect. :)
