• Step 1

  Remove steamer insert from 16 quart stockpot: set aside. Combine celery, onion, and garlic in stockpot; fill with 14 quarts water. Add Old Bay seasoning and 5 Tbsp salt, or to taste.

• Step 2

  Heat to boiling on MED-HIGH. Reduce heat and simmer, uncovered, 30-40 min. Add parsley; simmer 5 min.

• Step 3

  Place potatoes in steamer insert; lower carefully into hot broth. Cook 15 min, until almost tender. Add corn; cook 5 min. Add shrimp and andouille; cook 3-4 min until shrimp are pink. Remove from heat.

• Step 4

  Carefully lift steamer insert from stockpot; spoon vegetables, shrimp, and andouille into large deep tray or bowl. Sprinkle lightly with Old Bay. Strain broth; serve with shrimp boil.

• Step 5

  Optional: Serve with melted butter.

Garnish with fresh herbs or green onions.

Note: When servings & ingredients are modified, nutrition & directions may vary.