Cookin' Outdoors with Johnny Nix                                
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Shrimp Boil

1 1/2 gallons water (more if needed)
juice of 2 lemons
Salt to taste
3 tablespoons Old Bay Seasoning 

3 tablespoons Tony Chachere’s

2 whole onions, quartered
1 whole bulb of garlic broke up into cloves
Redskin new potatoes (depending on size, 3 or more per person)
2 pounds smoked sausage cut into 1/2-inch slices
10 to 12 ears of shucked corn
on the cob, broken into 3-inch pieces
3 pounds uncooked shrimp
heads on, jumbo

2 pounds (about 6) blue crabs

 

In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning and Tony Chachere’s; bring to a boil.

When the seasoned water comes to a boil, add redskin potatoes, onions and garlic and boil for 20 minutes. When done, the potatoes should be easily pierced with a knife but not mushy.

Add corn and cook and continue cooking an additional 5 minutes (begin timing immediately, don't wait until water is boiling).

Add sausage and gently boil, uncovered, 5 minutes.

Add shrimp and crab and cook an additional 3 to 5 minutes longer. Don't overcook the shrimp. Remove from heat and drain immediately.

Serve with lots of paper towels or napkins, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. This is a messy dish; you’ll need a whole handful of napkins or paper towels.