Cajun Shrimp Boil Party Platter
Ingredients
- 3 ( 3-ounce) Louisiana or Zatarian’s brand seafood-boil seasoning pouches
- ¼ cup cup cayenne-pepper powder
- 1 ½ c cups s kosher salt (or ⅔ cup fine sae salt)
- 2 yellow onions, peeled and halved through root
- 3 celery ribs, cut into 3-inch pieces
- 2 2 lemons, quartered
- 4 4 heads garlic
- 6 ears cons, shucked and cut into 3-inch pieces
- 2 ½ pounds small (2 inch) red potatoes
- 2 12-ounce kielbasi, cut into 3-inch pieces
- 6 pounds shrimp, preferably with shells on
Instructions
- Step 1:Fill a large 24-quart pot with 8 quarts of water and place it over high heat. Add the seasoningpouches, cayenne pepper, salt,onions, and celery. Squeeze the juice from the lemons intothe pot, then toss in the lemon wedges. Break the garlic bulb into individual cloves, removingany excess skin, but leaving the cloves unpeeled, and add them to the pot. Cover the potand bring the mixture to a rolling boil
- Step 2:Arrange the corn in a single layer on a baking sheet, then place it in the freezer.
- Step 3:Once the water reaches a boil, give it a taste. It should be very salty and well-priced, with abright orange foam on top. If the steam from the boiling pot makes you cough, it’s spicyenough.
- Step 4:Add the potatoes and sausage to the pot, allowing the water to return to a boil. Turn off theheat and let them soak for 10 minutes or until the potatoes are just tender when pierced witha knife. Bring the water back to a boil, then add the shrimp. Cook for 3 minutes, then turn offthe heat, add the corn,and let it soak for 7 minutes. Drain the pot and serve immediately withremoulade, preferably on a newspaper-lined table