2025 W35 R78 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 4 ½ cups water (9 cups for 4 servings), stock concentrates, half the lemon wedges, and 1 ½ 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, sausage, and veggies to bowl with Old Bay butter (save broth in pot for serving). Toss to coat. Season with salt and pepper to taste.