A low country shrimp boil is very popular in South Carolina and Georgia as well as other parts of the South. It consists of onions, potatoes, corn on the cob, smoked sausages, shrimp and LOTS of spice! I decided instead of making a huge pot, I'd try to adapt it into a stew that would be 4 - 6. This worked out really well and won great reviews from our guests.
1 T. olive oil
1 large yellow onion, diced
2 cloves garlic, minced
3 cups of peeled, diced potatoes
1/2 pound smoked sausage, thinly sliced (or cubed)
1 T. Old Bay Seasoning
2 T. all purpose flour
4 cups shrimp stock
2 cups frozen yellow corn kernels
juice and zest of one lemon
1 pound medium shrimp, peeled and deveined
Heat olive oil in a 5 quart Dutch oven over medium heat. Add onions and garlic and cook, stirring constantly for about 4 - 5 minutes. Add potatoes and sausage and let sausage brown for about 5 minutes.
Sprinkle Old Bay Seasoning and flour over mixture, stirring constantly until flour lightly browns.
Add shrimp stock and bring to a boil. Reduce the heat to simmer. Let cook until potatoes are tender. Add corn, lemon zest and juice and shrimp. When shrimp are bright pink remove from heat.
Taste for seasoning adjustments. You may need a little more Old Bay or lemon juice or maybe a dash or two of hot sauce.
Serve with warm bread.