It’s become kind of a tradition to do a fall shrimp boil, and you can easily add in crab, scallops, crawfish (yech!) or any seafood of your liking. My hubster is the master chef on this one….I do all the prep but he cooks, socializes and generally enjoys himself. We have a turkey fryer that we use hooked to a propane tank, so I promise you, it’s not fancy, but man is it good!!!
Start with boiling water, lemons, beer (cheap is awesome), onions, Zatarains and Old Bay. The key is to get the water to a rolling boil and let it continue for about 20 minutes to really infuse the flavor into the water. Add your yummy ingredients and enjoy. Note: monitor how long you cook the potatoes — they take a little longer depending on the size.
Our leftover shrimp lent a delicious addition to Shrimp BLT’s which I found on Food Network and edited a little, and WOW. Amazing. Will share that one soon.
~Connie Kaye
Seafood Boil
In boiling water: 2 lemons, 2 quartered onions, 2 beers, 3 tbsp Old Bay seasoning, and a couple of Zatarains seasoning bags. Let it get jiggy for about 30 minutes so all of the flavors can blend.
Add in the following order:
Red potatoes (8 minutes depending on size)
Add mini frozen corn on the cob and smoked sausage in 1″ chunks and cook for 5 minutes
Add shrimp and/or crab and cook for about 5 minutes (crab probably a little longer)
Connie Kaye's Kitchen 