Wanting to feed about 8 or 10. Want potatoes corn sausage etc. not too spicy. What you got?

Rock some Zatarain's crab boil. Timing is important to keep from having the corn and shrimp too starchy. I'd say it is relatively easy to pull off. In my experience it has been great but once we put the taters on too early and kinda screwed it up.

Good luck! Some sober folks will help you out.

LOW COUNTRY SHRIMP BOIL

New potatoes

Conechu sausage

Small onions

Corn on cob

Shrimp,raw 1/3 lb. per person


Start with old bay seasoning... 1/4 to 1/2 can

Bring to a boil.

Add new potatoes. Cook about 10-12 minutes.

Add sausage,cut into chunks. Cook for about 15 minutes.

Add onions; cook about 10 minutes.

Add corn; cook about 5 minutes.

Add shrimp; cook for about 5 minutes after water returns to a boil. Drain. Serve on newspaper or from a large bowl.

Here it is.

Thanks

1/3 lbs per person won't be enough around my house. I do it a little different. When I throw the shrimp in as soon as it gets back to a boil I turn the fire off. Let it sit for 15 minutes and then drain and serve. Depending on how much I am cooking I use 1 or 2 bags of Zatarains plus some liquid Zatarains. But I really like that taaste of Zatarains. Oh he forgot a little red pepper too.

I tend to agree with this. The only other thing I would add to the ingredients above is a few cloves of garlic.

do ya'll do the corn potatoes and sausage?

Those go in before the shrimp. We put potatoes in, then about 7-8mins later the corn and sausage, then 5 minutes later dump in the shrimp, bring to boil and cut off heat.

I try to. I love those new taters boiled in Zatarains.

We squeeze in the juice of several lemons and then throw the lemons in the pot at the beginning.

Add a little vinegar to the boil so the shrimp will be easier to peel.

Cooking the sausage first adds a layer of grease to the water and when you remove your shrimp they are greasy. I cook my sausage last

Throw a package of whole mushrooms in before the shrimp

Potatoes take 30 min, corn, sausage, onions, garlic cloves, 12 min. rolling boil. Cook shrimp only until they start to float about 2 mins.Over cooked shrimp are hard to peel. If you want more spice in the shrimp a little Tonys will help after they are cooked. I always cook my shrimp after the vegetables come out. I use 28-32 count heads off shrimp. about 1/2 # per person. A loaf of hot french bread is good to squeeze that garlic on .

Thanks for the help! Turned out great.

At work the other day, they threw in a stick of butter to make the shrimp peal much easier. They also threw in some lemons and oranges. It all turned out great.

Jeremy

I did what jcannon said above, and liked it. With little ones eating I didn't want the potatoes and corn too spicy. So I seasoned it some (crab boil bag, onions, garlic, salt, lemons), cooked them, and took them out. I then added a good bit of liquid Zatarains crab boil to spice it up, and then cooked the shrimp. I was really happy with the flavors. corn and potatoes had a hint of the Zatarains , and the shrimp were perfect.

I put 4# of shrimp in 2 gallons of water, but they never returned to boiling. After a few minutes I killed the fire and let them soak some. I probably should've added ice to quit cooking. The shells had started to soften a little, but were still pretty easy to peel.

And a beer.

This

Believe it or not, whole garlic cloves are great when cooked in the shrimp boil.