Recipe by Laraine Perri
- 3 12-ounce bottles of Abita Golden
- 6 cups water
- 1/4 cup Old Bay seasoning, plus additional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 lemon, cut in 4 wedges
- 2 bay leaves
- 4 medium red potatoes (about 1 pound), quartered
- 4 ears corn, husked and broken into thirds
- 12 ounces andouille sausage, cut diagonally
- into 1-inch chunks
- 11/2 pounds large shrimp, shells on
- 2 tablespoons unsalted butter, melted
• Combine the beer, water, 1/4 cup Old Bay, salt, cayenne, lemon and bay leaves in a large stockpot. Bring to a boil, reduce heat and simmer 10 minutes.
• With the broth at a lively simmer, add the potatoes and cook, covered, 12 minutes, or until potatoes are just fork-tender. Add the corn and sausage and cook, covered, 7 minutes more.
• Stir the shrimp into the stockpot, turn off the flame, cover and let sit no more than 2 minutes.
• Drain immediately into a large colander, and turn onto a newspaper- or parchment-lined
baking sheet. Drizzle with the melted butter, sprinkle with additional Old Bay and serve.
AMPED-UP BUTTER SAUCE: Melt 1 stick of butter with 1 crushed garlic clove in a small saucepan. Stir in 1 tablespoon lemon juice, 2 teaspoons Worcestershire sauce, 1/4 teaspoon Dijon mustard, 1/4 teaspoon salt and Tabasco to taste; divide into ramekins just before serving.