Low Country Boil

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  4 cup Low Sodium Chicken Broth
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  6 Garlic(18g)
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  0.5 cup Old Bay seasoning blend
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  2 lbs Potato, Baby
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  1 Yellow Onion(110g)
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  1 lbs Andouille Sausage, Pork, Smoked
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  4 Corn, Sweet, Frozen(360g)
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  1 lbs Shrimp
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  4 tbsp Butter
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  Sea Salt, To Taste
• •
  Freshly Cracked Black Pepper, To Taste
• •
  2 tbsp Parsley, Fresh
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  Lemon
• •
  Cocktail sauce

Instructions

1. 1In a large stockpot, combine the chicken broth, 8 cups water, smashed garlic, and Old Bay seasoning over high heat. Bring to a boil for 5–7 minutes until large bubbles break the surface consistently.
2. 2Add the baby potatoes to the boiling broth and cook for 2 minutes over high heat.
3. 3Add the diced onion and sliced andouille sausage, then continue cooking over high heat for 8 minutes until the potatoes are nearly fork-tender.
4. 4Stir in the frozen corn and cook for 3 minutes over high heat until the corn is heated through.
5. 5Add the raw shrimp and cook for 3–4 minutes over high heat, stirring occasionally, until the shrimp turn opaque and firm and the potatoes are fully fork-tender.
6. 6While the shrimp cooks, melt the butter in a small bowl over low heat for 1–2 minutes, then stir in the minced fresh garlic until combined.
7. 7Remove the pot from heat and drain the entire mixture through a colander, discarding the liquid. Season with sea salt and freshly cracked black pepper to taste.
8. 8Divide the drained low country boil evenly into 6 airtight containers while hot, then drizzle each portion with garlic butter, top with fresh parsley, add lemon wedges, and pack cocktail sauce on the side.