Shrimp Boil Soup (30 Minute Dinner)

Ingredients

• 1 yellow onion (diced)
• 3-4 ribs celery (sliced)
• 1-2 tablespoons butter
• 1 lb andouille sausage (sliced (kielbasa is an OK substitute))
• 3 cloves garlic (minced or grated)
• 1.5 lb red skin potatoes (diced into bite-sized pieces)
• 4 cups chicken broth (I recommend sodium-free and then adding salt as needed)
• 1 tablespoon Old Bay seasoning (or your favorite seafood seasoning)
• 2 corn cobs (kernels removed, but don't throw out the cobs!)
• 1 teaspoon dried thyme
• 1-1.5 lb shrimp ((medium or large) peeled and deveined, tails removed)
• 1 tablespoon lemon juice
• 2-3 tablespoons fresh parsley (diced, or diced scallion)
• salt and pepper (to taste)

Instructions

1. 1

   Preheat your soup pot over medium-low heat and add the butter, diced onion, and sliced celery. Saute for 2-3 minutes, or until the onion starts to soften.

2. 2

   Add the sliced andouille sausage, turn the heat up to medium, and stir fry for about 5 minutes, letting the onion and sausage brown a little without burning it. Lower the heat if needed. Add the garlic and cook 1 more minute.

3. 3

   Add the diced potatoes, broth, and Old Bay. Stir to make sure the potatoes are mostly covered. If needed, add another cup of water. Place the corn cobs (kernels removed) in the broth (optional, but this adds a little more flavor to the broth). Bring to a boil, then simmer for about 5-8 minutes, or until the potatoes are almost cooked. Another option is to add the corn kernels during this step, if your corn is older or not very fresh.

4. 4

   Add the corn kernels and dried thyme, then stir in the shrimp. Once the shrimp is all pink, remove from heat, stir in lemon juice and fresh herbs. Add more salt or Old Bay, if needed. Serve hot, garnishing with more herbs and additional Old Bay, as needed.

5. 5

   More hearty meaty soups for cold weather: Instant Pot Bean and Sausage Soup