Low Country Boil

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  Low Sodium Chicken Broth(960g)
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  Garlic
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  Old Bay seasoning blend(120g)
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  Potato, Baby(907g)
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  Yellow Onion
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  Andouille Sausage, Pork, Smoked(454g)
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  Corn, Sweet, Frozen
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  Shrimp(454g)
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  Butter(60g)
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  Garlic
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  Sea Salt, To Taste
• •
  Freshly Cracked Black Pepper, To Taste
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  Parsley, Fresh(30g)
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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, about 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 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 are opaque and firm, the potatoes are fork-tender, and the corn is soft.
6. 6While the shrimp cooks, melt the butter in a small bowl and 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.
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 for storage and reheating.