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Ingredients
  • 1 cup of chicken broth (I use 1 cup of water mixed with 1 tsp of Chicken Better Than Bouillon)
  • A splash of Crab & Shrimp Boil (I use Zatarain’s). Totally optional to add this though - it just adds some more flair!
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon crushed red peppers (use less if you want it to be less spicy)
  • ½ teaspoon salt
  • A few sprinkles of black pepper
  • 1 sweet or Vidalia onion, cut in chunks
  • 3 tablespoons of crushed garlic
  • 6 frozen half corn-on-the-cobs (usually come in a pack of 6 or 8)
  • 12 ounce package (fully cooked) sausage of your choice, cut into about ½ inch slices (I used Chicken Jalapeño, but many prefer Andouille)
  • 2 pounds of frozen shrimp (deveined, uncooked and in shells)
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