Cajun Shrimp And Sausage Boil With Garlic Mayo Recipes

Steps:

• Husk corn and cut into 2-3 pieces each.
• In a large 12-16 gallon pot, bring 2 gallons of water to boiling.
• Add shrimp or crab boil and Old Bay seasoning, reduce heat.
• simmer, uncovered 10 minutes.
• Add potatoes, a few at a time, allowing water to continue to simmer.
• Simmer 7-10 minutes.
• Add corn, simmer another 5 minutes.
• Cut sausage into 2-3" pieces; add sausage and shrimp.
• Simmer 3-5 minutes until shrimp are opaque (do not overcook).
• Transfer to a large platter.
• Garnish with lemon halves and parsley, if desired.
• Serve with garlic mayo.
• For mayo:.
• In medium bowl, combine egg product, lemon juice, salt, and mustard. Whisk until smooth.
• Whisk in oil 1 T at a time; whisk constantly, about 7 minutes. When you feel that your arm might fall off, the mixture should be thickened.
• Finely chop garlic. Add a pinch of salt and rub with the side of a knife until the garlic becomes a paste. Add paste to mayo.
• Add 1 T boiling water to mayo; let stand 2 minutes; stir into the mayo.
• Refrigerate, covered, up to 3 days.

Steps:

• In a large saucepan, bring 12 cups water, cloves bay leaves, cinnamon, mustard and celery and coriander seeds, black peppercorns, paprika and hot pepper flakes to boil.
• Reduce heat and simmer for 5 minutes.
• If using smoked sausage, cut into bite size pieces.
• Add smoked or Italian sausage to pot; simmer for 15 minutes.
• Meanwhile, using scissors, cut through shell along back of each shrimp; remove vein.
• Scatter over pan; cover and cook for 2 to 3 minutes or until shrimp are pink.
• Drain mixture, reserving 1/2 cup cooking liquid.
• Cut italian sausage into bite size slices; arrange sausage around edge of platter.
• Mound shrimp in centre.
• Drizzle with reserved liquid.

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).