creole shrimp boil

Southern hospitality at its yummiest...
A spicy, flavorful, Cajun, hot pot of love.

Creole Shrimp Boil

1- 2 lbs. Shell-on, Raw Shrimp, deveined and thawed
1 pkg. Andouille Sausage, bite size pieces
6 Corn halves, frozen
1 lb. Red Potatoes, whole
3 Garlic heads, whole and loose peels removed
2 Onions, quartered
2 Lemons, halved
2 Bay Leaves, dried
1 box Zatarain's Seafood Boil in Bag, (3 oz.)
3 tbsp. Old Bay Seafood Seasoning (2 tbsp. for Mild)
4-5 tbsp. Salt
3 quarts Water
Optional: Mushrooms, Artichoke Hearts

In a large stock pot over medium heat, brown sliced sausage in 1 tbsp. olive oil until lightly browned. Add quartered onions and potatoes, and cook for 5- 8 minutes.

Fill stock pot with water leaving 3 inches of room from the top. Bring to a boil, reduce heat and simmer for 20 minutes, or until potatoes are semi soft.

Add Zatarain's seasoning bag, Old Bay, lemons, corn, and whole garlic heads. Continue to simmer, covered, for 20 minutes, or until potatoes and corn are tender.

Taste for seasoning.
If desired, 1 tsp. Tabasco may be added for extra heat.

Add shrimp to the boil just before serving. Cook shrimp for 10 minutes.
Shrimp are ready when they are pink, curled, and slightly firm.
Do not overcook the shrimp; they will be tough like and eraser.

Strain and serve warm with french bread.
The garlic will be soft and sweetly mellow. Go for it, and eat the cloves whole!

** Leftover get spicier everyday. Be careful not to over-season to your personal taste. **

Serves 6- 8 hungry adults.