Super Boil Sunday
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
450 |
|
| % Daily Value* | ||
| Total Fat 22g | 29% | |
| Saturated Fat 8g | 41% | |
| Cholesterol 105mg | 35% | |
| Sodium 1360mg | 59% | |
| Total Carbohydrate 28g | 10% | |
| Dietary Fiber 3g | 12% | |
| Sugars 4g | ||
| Includes Added Sugars 0g | 4% | |
| Protein 33g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 68mg | 6% | |
| Iron 2mg | 10% | |
| Potassium 390mg | 8% | |
Ingredients
- Chicken Wings: --
- 1 1/2 lb Chicken Wings, split & tipped
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Lemon Pepper / Old Bay Seasoning
- 2 tsp Olive Oil
- Boil Mix: --
- 2 cups Chicken Broth
- 1 cup Water
- 1/2 tbsp Old Bay Seasoning / Cajun Seasoning
- 1 tsp Garlic & Onion Powder / Paprika / Lemon Pepper
- 6 ea Red Potatoes, quartered
- 2 Ears of Corn, cut into thirds
- 1/2 lb Andouille Sausage, sliced
- 1 lb Shrimp (8/12ct), peeled, deveined
- Garlic Sauce: --
- 1/4 cup Butter, melted
- 1/4 tsp Old Bay Seasoning / Cajun Seasoning
- 1/8 tsp Lemon Pepper
Method of Preparation
Step 1
Preheat the oven to 400°F. Cover a sheet pan with foil.
Step 2
Season the chicken wings with the spices.
Lightly toss in oil before spreading out evenly on the sheet pan. Bake for 35-40 minutes, flipping over halfway through cooking.
Step 3
In a stock pot add the chicken broth, water, spices, potatoes, and bring to a boil.
Step 4
Once boiling add the corn and sausage. Continue to cook until the potatoes are tender.
Step 5
Once the potatoes are tender, add the shrimp. Cook for 3-4 minutes.
Step 6
Combine the garlic sauce ingredients and set aside.
Step 7
In a desired serving dish, add the broth, potatoes, corn, sausage, and shrimp.
Step 8
Add the chicken wings on top and then pour the garlic sauce over the wings.
Garnish with parsley and serve with your favorite dipping bread. Enjoy!
