Name: Copycat Red Lobster Seafood Celebration (Upgraded)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Cajun
Ingredients: 1.5 pounds Shrimp-large, peeled and deveined; 1 pound Andouille Sausage-sliced; 1.5 pounds Yukon Gold Potatoes-quartered; 1/2 pound Corn on the Cob-cut into 3-inch pieces; 1/4 pound Mussels-cleaned and debearded; 2.5 tbsp Old Bay Seasoning; 1.5 tbsp Paprika-smoked; 1 tsp Garlic Powder; 1 tsp Black Pepper-freshly ground; 1/2 tsp Cayenne Pepper; 1 tsp Salt-sea salt; 3/4 cup Butter-unsalted; 3 cloves Garlic-minced; 2 tbsp Lemon Juice-freshly squeezed; 1/2 cup Dry White Wine-Sauvignon Blanc; 1/4 tsp Red Pepper Flakes; 2 tbsp Fresh Parsley-chopped

Recipe tier

Seafood
1.5 pounds 680 g Shrimp-large, peeled and deveined
1 pound 450 g Andouille Sausage-sliced
1.5 pounds 680 g Yukon Gold Potatoes-quartered
1/2 pound 225 g Corn on the Cob-cut into 3-inch pieces
1/4 pound 115 g Mussels-cleaned and debearded
Seasoning Blend
2.5 tbsp 37.5 mL Old Bay Seasoning
1.5 tbsp 22.5 mL Paprika-smoked
1 tsp 5 mL Garlic Powder
1 tsp 5 mL Black Pepper-freshly ground
1/2 tsp 2.5 mL Cayenne Pepper
1 tsp 5 mL Salt-sea salt
Butter Sauce
3/4 cup 175 g Butter-unsalted
3 cloves 9 g Garlic-minced
2 tbsp 30 mL Lemon Juice-freshly squeezed
1/2 cup 120 mL Dry White Wine-Sauvignon Blanc
1/4 tsp 1.25 mL Red Pepper Flakes
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

Large Pot
Saucepan
Colander

Instructions

🎙️ Cook with voice coach

In a large pot, bring 6 quarts of water to a boil. Add 1/4 cup of salt to the water.
Add the Yukon Gold Potatoes to the boiling water and cook for 12 minutes.
Add the Andouille Sausage and Corn on the Cob to the pot and cook for another 7 minutes.
Add the Shrimp and Mussels to the pot and cook until the shrimp are pink and opaque and the mussels have opened, about 3-5 minutes. Discard any mussels that do not open.
While the seafood is cooking, prepare the Butter Sauce. In a saucepan, melt the Butter over medium heat.
Add the Garlic to the melted butter and cook for 1 minute until fragrant.
Stir in the Lemon Juice, White Wine, and Red Pepper Flakes. Bring to a simmer and cook for 3 minutes, reducing slightly.
Drain the seafood and vegetables.
Pour the Butter Sauce over the seafood and vegetables. Toss to coat.
Stir in the Fresh Parsley and serve immediately.