Skip to main content

Miele Low Country Shrimp Boil

One of our favorite features of the Miele Combi-Steam oven is the ability to organize what you are cooking with the steam pans. For this recipe, we use both perforated and solid pans for the ingredients. Note: This recipe can also be prepared using the sous vide method by placing all the ingredients in a vacuum bag and cooking for 11 minutes in a 190 degree F (87 degree C) sous vide bath.

If you really want to make great use of the oven, try cooking some individual cakes on the top shelf using a full perforated pan. Note that the design of the Miele ovens enables you to cook both sweet and savory without any flavor transfer.

  • Servings 8
  • Dish Main
  • Time 20 minutes
  • Skill Home Cooks


Shrimp Boil ingredients

1/2 pound Andouille sausage, thinly sliced
1 pound medium (41–50) or small (51–60) shrimp, peeled and deveined
1/2 pound small red potatoes, scrubbed and cut into 1/2-inch dice
3 tablespoons Old Bay Seasoning
3 tablespoons butter, salted
1 lemon


Shrimp Boil


Preheat steam oven to 212 degrees F 15 minutes before cooking time.


Place Andouille sausage and potatoes in perforated pan.

Place shrimp in non-perforated pan with Old Bay Seasoning, butter and juice from lemon.


Set oven to steam for 9 minutes at 212 degrees F.


Upon completion of the cycle, transfer ingredients to a large bowl to mix.