← Nouns Cooking · American

Ingredients

• 4 l Water
• 6 tbsp Old Bay or other seafood seasoning, plus extra to serve
• 1 Lemon, halved, plus wedges to serve
• 1 large onion, quartered
• 6 cloves Garlic, smashed
• 2 Bay leaves
• 900 g small red or new potatoes, halved if large
• 4 ears of corn, each cut into 3 pieces
• 450 g smoked sausage (kielbasa or andouille), cut into 4 cm chunks
• 900 g large raw shell-on prawns (shrimp)
• 115 g Butter, melted, to serve
• 2 tbsp Parsley, chopped
• hot sauce and cocktail sauce, to serve (optional)

Method

1. Pour the water into your biggest stockpot. Add the Old Bay, squeeze in the lemon halves and drop them in too, then add the onion, garlic and bay leaves. Cover and bring to a rolling boil over high heat.
2. Add the potatoes and boil for 12–15 min, until a knife slides in with just a little resistance.
3. Add the sausage and corn, bring back to the boil and cook for 5–7 min, until the corn is bright and tender.
4. Stir in the prawns and cook for just 2–3 min, until they curl and turn pink all over. Turn off the heat and let everything sit in the spicy broth for 5 min to soak up flavour.
5. Drain through a colander (save a cup of broth for dunking if you like), then tip it all out onto a big tray or a table lined with newspaper.
6. Drizzle with melted butter, scatter with parsley and extra Old Bay, and serve with lemon wedges, hot sauce and plenty of napkins.

Tips

• Check your sausage label if you need it gluten-free; most Old Bay and smoked sausages are, but not all.
• Swap a can of lager for 350 ml of the water for a malty broth (it is then no longer gluten-free).

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Spend With Pennies Taste of Home