Name: Cajun Shrimp Boil
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 (3-ounce) Louisiana or Zatarain’s brand seafood-boil seasoning pouches; 1/4 cup (60 ml) cayenne-pepper powder; 1 1/2 cup (360 ml) s kosher salt (or 2/3 cup (160 ml) 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 (1.13 kg) small (2-inch) red potatoes; 2 12-ounce beef sausage, cut into 3-inch pieces; 6 pounds (2.72 kg) shrimp, preferably with shells on

Description

Discover the secrets to a perfect Cajun Shrimp Boil with our easy step-by-step guide. Master this flavorful dish and impress your guests with authentic Southern flair!

Ingredients

3 (3-ounce) Louisiana or Zatarain’s brand seafood-boil seasoning pouches
1/4 cup (60 ml) cayenne-pepper powder
1 1/2 cup (360 ml) s kosher salt (or 2/3 cup (160 ml) 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 (1.13 kg) small (2-inch) red potatoes
2 12-ounce beef sausage, cut into 3-inch pieces
6 pounds (2.72 kg) shrimp, preferably with shells on

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Instructions

Fill an enormous pot (24-quart) with 8 quarts of water and place it on high heat. Incorporate the seasoning pouches, cayenne pepper, salt, onions, and celery. Squeeze the juice from the lemons into the pot and drop the lemon wedges in. Separate the garlic into individual cloves, leaving the skin on, and add them to the pot. Cover with a lid and bring the mixture to a vigorous boil.
Arrange the corn in a single layer on a baking sheet and put it in the freezer.
Once the water reaches a boil, taste to ensure it is intensely salty and spicy, with a bright orange foam (if the steam makes you cough, it’s spicy enough).
Introduce the potatoes and sausage into the pot and wait for the water to boil again. Turn off the heat and let the mixture steep for 10 minutes or until the potatoes can be easily pierced with a knife. Bring the water back to a boil, then add the shrimp. Cook for 3 minutes, turn off the heat, add the corn, and let it sit for 7 minutes. Drain all the contents and serve right away with rémoulade, ideally on a table covered with newspaper.

Notes

Freezing the corn maintains its texture and prevents overcooking when added to hot liquid.
Leaving garlic cloves unpeeled provides a subtle, roasted flavor to the broth.
Testing potatoes with a knife ensures tenderness and better flavor infusion during steeping.