Shrimp and Sausage Boil (Louisiana)

For a leisurely meal that's great for sharing, spread the shrimp and sausage boil on wide sheets of butcher paper and dig in.

1 serrano or jalapeno chile, halved lengthwise
2 ribs celery, halved
1 medium onion, quartered through stem end
2 cloves garlic, smashed
2 Tbsp. Seafood Seasoning, plus more for serving
1 lb red new potatoes
2 ears corn, husks and silks removed, quartered
1 lb smoked andouille sausage, cut into 1” pieces
1 lb large shell-on shrimp
2 Tbsp. butter, melted
1 tsp. hot-pepper sauce

In a large pot, combine chile, celery, onion, garlic, 1 Tbsp. seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
Add corn and sausage to pot.

Cook until potatoes and corn are cooked through, 5-7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1½ minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 Tbsp. seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine.

Serve with more seafood seasoning.

Makes 4 servings.