Cajun Shrimp And Sausage Boil 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:

• Toss shrimp with the Cajun seasoning in a medium bowl and set aside.
• In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).
• Transfer sausage to a large bowl.
• Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.
• Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).
• Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).
• Return sausage and shrimp to skillet and simmer until heated through (1 minute).
• Season with salt and pepper if desired.

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).

Steps:

• To make the Cajun seasoning, in a small container with a tight-fitting lid, stir together the garlic, onion, sweet paprika, smoked paprika, cayenne, oregano, thyme, salt and black pepper. Cover and shake vigorously to mix. Use immediately, or store in a cool, dark place for up to 1 month. You will need 2 Tbs. of the seasoning for this recipe.
• If using wooden skewers, soak 6 to 12 skewers in water for at least 30 minutes.
• Bring a large saucepan three-fourths full of water to a boil over high heat. Add the potatoes and corn and cook for 5 minutes. Drain and immerse in ice water to stop the cooking.
• Using kitchen shears, snip open the shell along the length of the back of each shrimp. Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out. Thread the shrimp, sausages and vegetables onto the skewers, dividing them evenly. Place the skewers on a tray or platter and sprinkle them evenly with the Cajun seasoning. Let stand while you prepare the fire.
• Prepare a medium fire in a grill. Brush and oil the grill grate.
• Place the skewers on the grill directly over the heat. Cook, turning once with tongs, until the shrimp turn creamy white and the potatoes are tender, 3 to 5 minutes per side.
• Slide the shrimp, sausages and vegetables off the skewers onto a platter and serve immediately.

Steps:

• in a 12 to 16 quart pot, bring 2 gallons 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 simmering.
• Simmer 7 to 10 minutes, untl nearly tender.
• Add corn; simmer, uncovered, 5 minutes.
• Add sausage and shrimp.
• Simmer 3 to 5 minutes, until shrimp are almost opaque (do not overcook shrimp) and sausage is heated through; drain.
• Transfer to large platter.
• Add lemon halves and sprinkle with parsley.
• Serve hot or within 1 hour of cooking.
• Pass Garlic Mayo and Cocktail Sauce.