Cajun Shrimp And Sausage Boil With Garlic Mayo Recipes

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CAJUN SHRIMP BOIL

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''

Provided by Samin Nosrat

Categories     seafood, main course

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 11



Cajun Shrimp Boil image

Steps:

  • Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
  • Lay corn on a baking sheet in a single layer, then place in freezer.
  • Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
  • Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams

3 (3-ounce) Louisiana or Zatarain's brand seafood-boil seasoning pouches
1/4 cup cayenne-pepper powder
1 1/2 cups kosher salt (or 2/3 cup fine sea salt)
2 yellow onions, peeled and halved through root
3 celery ribs, cut into 3-inch pieces
2 lemons, quartered
4 heads garlic
6 ears corn, shucked and cut into 3-inch pieces
2 1/2 pounds small (2-inch) red potatoes
2 12-ounce kielbasi, cut into 3-inch pieces
6 pounds shrimp, preferably with shells on

SHRIMP & SAUSAGE BOIL

A common Shrimp Boil Recipe with the additions of Sausage, Potatoes, Corn, Carrots, Onions, Scallops(Optional) and Lemons for taste.

Provided by Craigs Recipes

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14



Shrimp & Sausage Boil image

Steps:

  • Fill 30 quart Stock Pot Half Full with Water and start Heating Pot. I recommend using a Bayou Classic Turkey Fryer, Perforated Basket with Propane Regulator. Add Garlic, Cayenne, Black Pepper, Old Bay Seasoning, Zatarain's Dry and Liquid Boils, Onions and Lemons. Once Boiling Add Potatoes and Carrots. After 5-10 Minutes Add Sausage. Wait 10-12 Minutes and Add Corn. Wait 5-7 Minutes and Add Shrimp. After 5-7 Minutes Drain and Serve.

Nutrition Facts : Calories 864.8, Fat 54.6, SaturatedFat 18.2, Cholesterol 281.9, Sodium 1907.9, Carbohydrate 51.2, Fiber 7.9, Sugar 6.6, Protein 46.4

2 tablespoons minced garlic
2 tablespoons cayenne pepper
2 tablespoons black pepper
8 tablespoons old bay original seasoning
3 (3 ounce) boxes zatarain's shrimp and crab boil
1 (4 ounce) bottle zatarain's liquid shrimp and crab boil
3 medium onions
3 whole lemons
2 lbs potatoes
6 ears corn (Sliced into 3's)
1 (1 lb) bag mini carrot
2 -3 lbs shrimp (70-75 count)
4 -5 lbs sausage
2 lbs scallops (optional)

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