The Shrimp Boil is the easiest thing ever and I haven't done one since January so I've got to get on this! See my cajun friend Paul's instructions for my male friends. See my instructions for my female friends! Make sure to lay down newspaper, have some bibs available (order from mardigrasoutlet.com), and lots of paper towel & wipes. Make sure to use local Louisiana boil. I also love cocktail sauce with the shrimp which is just horseradish & ketchup with a little bit of Tabasco. OK-off to a much needed yoga class. Happy Wednesday! xoxo, Julie
1/2 teaspoon cayenne pepper (optional)
3 bay leaves
2 onions, quartered
2 garlic bulbs, halved
1 pound small red potatoes
4 ears fresh corn, husks removed and halved
1 pound smoked sausage, cut into 1-inch diagonal slices
2 pounds large shrimp French baguette, lemon wedges, melted butter, and Old Bay Seasoning Preparation
1. Bring 4 quarts water and first 6 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
2. Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Zatarain's or Louisiana seasoning.
Instructions for guys
As water begins to boil add cooking oil and some of your seasoning plus a little red pepper. When the water is boiling add lemons and celery also the potatoes. When the potatoes are beginning to get soft add onions and the corn. When the corn is soft add shrimp and bring to a boil. Turn off your heat source as soon as the shrimp begin to boil and spread some of the seasoning over the top some. Also add ice at this time to stop any further cooking. Serve and enjoy!
Instructions for ladies
1 (1.5-ounce) bag seafood boil seasoning
1 tablespoon salt 1/2 teaspoon cayenne pepper (optional)
3 bay leaves
2 onions, quartered
2 garlic bulbs, halved
1 pound small red potatoes
4 ears fresh corn, husks removed and halved
1 pound smoked sausage, cut into 1-inch diagonal slices
2 pounds large shrimp French baguette, lemon wedges, melted butter, and Old Bay Seasoning Preparation
1. Bring 4 quarts water and first 6 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
2. Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Zatarain's or Louisiana seasoning.
