Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
8 SERVINGS
- 13.5 oz. Johnsonville Andouille (each, Smoked Rope Sausage, cut into 2-inch pieces)
- lemons (quartered)
- garlic (heads, cut in half)
- bay leaves
- 1 Tbsp. kosher salt
- 1 Tbsp. whole black peppercorns
- crab and shrimp boil seasoning
- 1 lb. small red potatoes
- yellow onions (peeled, quartered)
- ears of corn (shucked and cut in half)
- large shrimp (pounds fresh, unpeeled)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- In a large 12-quart stock pot with perforated insert, or 2 large 6-quart pots, fill with 6 quarts water. If using two pots, divide ingredients and water between them.
- Add lemons, garlic, bay leaves, salt, peppercorns and 1/2 cup seasoning, cover and bring to a rolling boil. Add potatoes, return to a boil; cook 7 minutes. Add sausage and onions, return to a boil; cook 5 minutes.
- Add corn, return to a boil and cook until corn and potatoes are tender; about 5 minutes
- Add shrimp, cook and stir gently until shrimp turn pink; about 3 minutes. Remove insert or drain through a very large colander.
- Serve Louisiana boil on a newspaper-lined table or large platters.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes