My family in New Orleans is going to laugh at me because I was raised in Chicago and know very little compared to them about cooking up a Cajun Shrimp Boil. But last week-end I was missing them all and craving the Crawfish Boil they treated me to last time I was there. It was soooo good.
Unfortunately, us yankees up north don’t have access to Crawfish and/or Zatarain’s crab boil seasoning. Therefore I did some research and came up with this recipe for a Cajun Shrimp Boil that at least helped curb my appetite for mud bugs. Here’s how I made it:
10 cups water
1 tablespoon Old Bay seasoning
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
1 bay leaf
1 clove garlic, smashed
4 whole cloves
2 lemons, halved
8 baby red potatoes
4 small whole onions, peeled
2 ears fresh corn, halved
1/3 lb smoked sausage, sliced (Cajun sausage or Keilbasa sausage)
1 lb raw shrimp (e-z peel aka deveined with shell on)
1) Place first 7 ingredients into a large pot, with two lemon halves, the potatoes, and the onions.
2) Bring to a nice rolling boil. Cook potatoes and onions for 45 minutes or until they start to get tender.
3) Throw in the corn and cook for 5 minutes.
4) With tongs remove potatoes, onion, and corn from the pot and place on a platter.
5) Toss in the sausage and the shrimp. Cook for a 2 or 3 minutes or until the shrimp turn pink and curl.
6) Remove from heat, strain out the shrimp and sausage, and place on platter with the veggies.
7) Serve with tabasco sauce and remaining lemon halves.
If any Louisiana natives can offer any advice on how to improve on this recipe, your comments are most welcome!