Low Country Boil
1/4 cup organic olive oil
2 shallots, minced
1 medium yellow onion, cut into small dice
4 cloves fresh garlic, minced
1 pound Andouille sausage cut into 1-inch slices
6 tablespoons blackened seasoning
1 pound small creamer potatoes
6 sprigs fresh organic thyme, stripped
10 cups seafood or chicken stock
4 ears yellow corn cut into 3 equal-sized pieces
1 1/4 pound medium shrimp, shell on, heads removed
1 bunch parsley, rough chopped
Heat a 7-gallon stock pot over medium high heat.
Add olive oil, shallots and onions, cooking until translucent, about 5 minutes.
Add garlic and cook for an additional minutes.
Add Andouille sausage and blackened seasoning, cooking until the sausage has crisped around the edged.
Add the potatoes, thyme and stock, then bring to a boil and cook at a rolling boil for 6 minutes.
Add the corn pieces, then boil for an additional 3 minutes.
Add shrimp at the very end, and turn of heat.
Using a slotted spoon, remove contents of the boil from the liquid and place on platter, top with chopped parsley.