Was a great recipe, husband loved it. Very spicy..only use 1/2 can of peppers if you are not into spice foods. We added whole amount, he couldn't get enough, I needed bread for my mouth was on fire. Will be making again soon, and sharing with other family members.
Lowcountry Boil in a Bowl
Photo/Styling: Aran Goyoaga
Yield: Makes 6 to 8 servings
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- 8 ounces (about 8 slices) bacon, chopped
- 2 tablespoons butter
- 1 onion, chopped
- 1 orange or red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon seafood seasoning
- 1/2 teaspoon coarsely ground black pepper
- 6 cups chicken or vegetable broth
- 1 1/2 pounds (about 4 medium) Yukon gold potatoes, cubed
- 1/2 to 1 canned chipotle chile in adobo, minced
- 1 1/2 cups fresh or frozen corn kernels
- 1 1/2 pounds peeled and deveined shrimp
- Garnish: fresh parsley leaves
- 1. Cook bacon in a large (8-quart) soup pot over medium heat, stirring occasionally, until crisp. Remove bacon from pot with a slotted spoon, reserving 1 teaspoon drippings in pot; set bacon aside.
- 2. Add butter to bacon drippings in pot, and melt butter over medium heat. Add onion and next 4 ingredients; cook 10 minutes, stirring frequently.
- 3. Stir in broth, potatoes, and chile. Bring to a boil; reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in corn and shrimp; cook 3 minutes or until shrimp are just cooked through. Stir in reserved bacon. Adjust seasonings, if necessary. Garnish, if desired.
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