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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Expensive, time-consuming yet relatively easy recipe. Prepping the ingredients is very important ('mise en place'). Sausage was from a local source/locally made with all-natural ingredients: Spicy Gorgonzola (pork) and Sun Dried Tomato Basil (chicken). My husband smoked the sausage for about 20 minutes in his Little Chief Smoker, cut the sausage into 1 slices then lightly browned on the stove top in a little bit of oil before adding to the soup pot. Crab or lobster are also great options in place of or in addition to the shrimp, leaving shells intact (adds deep flavor to the boiling liquid). Ingredients:
1 lb smoked sausage, cut into 1-inch slices (andouille, kielbasa, etc *read intro) |
12 small red potatoes (about 3 lbs.) |
1 large yellow onion, peeled and quartered |
2 lemons, quartered |
4 garlic cloves, crushed |
3 bay leaves |
yellow mustard seeds, coriander seed, whole peppercorns, kosher salt |
1 tablespoon spanish smoked paprika, to taste (he reduced the smoked paprika to 1 tablespoon from the original 2 tablespoons) |
2 teaspoons celery seeds |
1/2 teaspoon whole cloves |
tabasco sauce or 3 tablespoons favorite hot sauce, to taste |
3 dried chilies (chili de arbol or 1/2 t red chili flakes and 1/2 t cayenne) (optional) |
1 lb steamer clam |
2 lbs large shrimp, in shell, heads removed |
4 ears fresh corn on the cob, shucked and cut into thirds |
Directions:
1. In a large pot, bring all ingredients except seafood and corn to a boil, cooking until potatoes are almost tender, 8-10 minutes. Tip: The husband utilized a tea infuser for the loose spices.
2. Add clams, cooking 2-3 minutes more.
3. Add corn and prawns, cooking 1-2 more minute just until corn is tender, clams open up, and prawns are cooked through (do not overcook). Husband: I also checked the prawns and corn after a minute and ended up cooking them for about 3 minutes total. It really depends how the corn does. .
4. Remove from heat and cover if it needs a few seconds more cook time before draining in a large colander and *saving* the liquid. Serve immediately. Great with crusty bread to sop up the broth!
5. To serve: Place the broth in one serving bowl and the remaining ingredients in another. Spoon the seafood/sausage mixture into individual soup bowls then ladle some broth into the bowl. Have another large bowl handy on the table for the discarded shells.
6. Idea: if you have any broth leftover, it worked quite well for cooking up a pot of white rice the next day by replacing broth for water.
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