Not a boil for the mild palate, but if you crave the heat we can satisfy!
Extra Spicy Crawfish, Shrimp & Crab Boil Complete Nothing to Add.
Tips: * For smaller quantities of seafood, use 1-cup Zatarain's Extra Spicy Crab Boil with 6-8 lbs. shrimp, 5-6 lbs crawfish or 1 dozen crabs.
Zatarain's adds New Orleans fun & flavor to your meals. Only a Nawlins born company could capture the rich tradition and cultural heritage this city has to offer. Since 1889, Zatarain's has been helping people Jazz It Up!
Cajun Shrimp Boil
by Rebecca Crump (EzraPoundCake.com)
3 lemons, quartered
2 tbsp kosher salt
2 bay leaves
1 can or bottle of beer
1 onion, quartered
1 head of garlic, sliced in half horizontally
2 lbs small red potatoes
2 pounds andouille sausage, sliced on the bias in thirds
6 ears of corn, shucked and halved
2 to 3 pounds of shrimp raw and unpeeled
- Fill a large stockpot with about 5 quarts of water. Add Old Bay, lemons, salt, bay leaves and any of the optional broth ingredients. Bring to a rolling boil.
- Add potatoes, lower the heat to medium-high, and simmer, uncovered, 15 minutes.
- Add sausage, and cook for another 5 minutes.
- Add corn, and cook for another 7 minutes.
- Add shrimp, stir, and cook for about 3 minutes or until shrimp turn pink. Drain. Dump everything onto a table lined with newspapers.
- Serve with melted butter, hot sauce, salt and pepper, and ice cold beer.
Well, the boil is over and now you have a few pounds of shrimp left... We've got an idea!!!
Louisiana Shrimp Salad
Recipe courtesy of thefifthtine.com
- 1 pound boiled shrimp
- 2 hard boiled eggs, small dice
- 1 cup celery, small dice
- 1/2 cup red onion, minced
- 2 tablespoons chopped dill pickle
- 1/2 cup light mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon Worcestershire sauce
- Dash of Tabasco or hot sauce
- Kosher salt & freshly ground black pepper
Combine all ingredients and mix well. Serve on lettuce.
For the seasonings, spice blends, and sauces to make your Cajun cooking absolutely perfect, check out the online store of Totally Nawlins. We stock ingredients that you can only find in Louisiana stores and ship them across the nation so you can always bring the spirit of Cajun culture to your kitchen. Shop with us online or call us at (985) 377-9253.
Here's a little Lagniappe for ya...
Ultimate Seafood Boil "How To" Guide
This is a general how-to guide that covers the ins and outs of boiling crawfish. We recommend that you use this information as a "cheat sheet" while referring to one of our boiled crawfish recipes for specific quantities and measurements. Happy boiling!
Alright, so you're ready to impress your friends with a Louisiana-style crawfish boil. Better make sure you have the right equipment on hand first. You'll need a 15 to 20 gallon pot to boil the crawfish in, a metal basket to fit the pot, and a propane burner to cook on. In Louisiana, crawfish cookers are available in most hardware, grocery, discount, and sporting goods stores.
Next, get your hands on a sack of LIVE crawfish, which usually weighs about 40 pounds (yields about 10 lbs. of crawfish meat.) That will feed 8 to 10 Louisianans, or as many as 20 in less crawfish-fertile regions. If you're not lucky enough to have an uncle who has a crawfish pond or to live near the Atchafalaya Basin, you'll have to go to your neighborhood seafood vendor.
An hour or two before you're ready to cook, set up your crawfish cooker outside near a water source, preferably in a shady area. Next you'll want to purge, or clean, the crawfish—pour them out of the sack into the metal basket and dip the basket in and out of a large washtub of cool water, changing the water several times until the crawfish are clean. Don't leave the crawfish covered with water, as they need air to stay alive. Using gloves, discard any dead crawfish and debris. Keep the crawfish in a cool or shaded area until you're ready to start cooking.
Shortly before you're ready to eat, add the water and seasoning to the pot and bring it to a boil on the propane burner. Once the spices are dissolved, you can add the potatoes and onions and cook them until they are halfway done. Then add the crawfish, return to boiling, and start timing them; they will turn bright red-orange as they cook. When the cooking time is almost up, remove a couple of crawfish from the pot, peel them, and check for doneness. They cook quickly, so don't overcook them or they will be tough, dry, and hard to peel.
When the crawfish are done, lift the basket out of the pot and set it down to drain for a couple of minutes, then pour the crawfish out on a table covered with newspaper. They are best served hot. Eat them plain or dip them into a bowl of Zatarain's Cocktail Sauce. And make sure you have plenty of cold beverages on hand to cool down peppered tongues.