Low Country Egg Rolls

Ingredients

• 2 cups diced red potatoes
• 1 package aidells cajun andouille sausage
• 1 lb diced 51/60 shrimp
• 8oz jumbo lump crab meat
• 4 tbsp butter
• 3 stalks chopped celery
• 1 chopped yellow onion
• 1 lemon
• Old Bay seasoning
• Zatarains crab boil
• 1 can fire roasted corn

Steps

1. Boil 2 cups of diced red potato with 1 tablespoon of shrimp & crab boil for approximately 6 minutes (tender but still has a firm bite).
2. Add 4 tbsp of butter to large saucepan.
3. Add chopped celery and onion to pan and sauté for 3 minutes.
4. Add andouille sausage to pan and sauté another 5 minutes.
5. Add 1 lb of diced shrimp and squeeze juice of lemon.
6. Add 11/2 tablespoon of Old Bay Seasoning sauté for 4–5 minutes.
7. Add crabmeat and corn in can and sauté 2 more minutes.
8. Mix in red potatoes and allow to cool.
9. While cooling, get deep fryer prepared for frying.
10. Wrap mixture in egg roll wrap according to instructions taking care not to overfill.
11. Fry to desired color and crisp. Serve hot alongside a garlic butter dip.