2 tablespoons vegetable or peanut oil
1 1/2 pounds andouille sausage cut into 1-inch piecesr
2 ancho or other dried chile peppers seeded
3 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
1 cup coarsely chopped bell pepper
4 cloves garlic sliced
2 1/2 quarts chicken broth or stock
3 tablespoons Old Bay Seasoning
1 1/2 pounds potatoes cut into 1 1/2-inch chunks
4 ears fresh corn shucked and cut into 2-inch pieces
1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)
2 pounds sweet potatoes peeled and cut into 1 1/2-inch chunks
2 large chayote squash peeled and cut into 1 1/2-inch chunks
3 ears fresh corn shucked and cut into 2-inch pieces
1 can (14 1/2 ounces) diced tomatoes drained
3 pounds unpeeled jumbo Gulf shrimp (21 to 25 count)
2 tablespoons fresh lemon juice
1. Heat oil in 12-quart stockpot on medium heat. Add sausage; cook 5 minutes or until browned stirring occasionally. Add dried chiles; cook and stir 2 minutes. Remove sausage and chiles. Set aside. Add onions celery and bell pepper to pot; cook and stir 8 minutes or until onions are slightly softened. Add garlic; cook and stir 2 minutes.
2. Pour chicken stock into pot. Add OLD BAY Seasoning; mix well. Bring to boil and boil 10 minutes. Return sausage and chiles to pot. Add potatoes corn and tomatoes. Return to boil. Reduce heat to low; simmer 20 minutes.
3. Stir in shrimp and lemon juice. Cook 3 to 5 minutes or just until shrimp turn pink. (Do not drain.) Serve with broth in large bowls. Sprinkle with additional OLD BAY Seasoning if desired.