Old Bay Shrimp & Sausage Boil

• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and almost cooked through, 3-5 minutes. Transfer to a plate (it’ll finish cooking in the next step). • Add smashed garlic and shallot to pot; cook, stirring, until fragrant, 30 seconds. • Stir in potatoes, corn, and remaining Old Bay Seasoning. Add 41⁄2 cups water (9 cups for 4 servings), stock concentrates, half the lemon wedges, and 11⁄2 tsp sugar (3 tsp for 4). Cover pot and bring to a boil. Cook until potatoes are just tender, 8-10 minutes.

• Once potatoes are done, stir in shrimp and sausage. Cook, stirring occasionally, making sure everything stays submerged, until sausage and shrimp are cooked through, 3-4 minutes. (TIP: Add splashes of water as 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 in a small microwave-safe bowl. Microwave until butter is softened, 15-20 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 mixture (leaving broth in pot—save it for serving) to bowl with Old Bay butter. Toss to coat. Season with salt and pepper to taste.