We added sweet potatoes to the mix, and their sugary taste is the perfect addition to the spicy seasoning and smoked sausage.
Louisiana-Style Shrimp Boil
Yields: 6-8 servings
- 4 quarts water
- ⅔ cup Cajun seafood boil seasoning*
- 4 stalks celery, cut into 2-inch pieces
- 2 medium yellow onions, quartered
- 1 medium green bell pepper, seeded and cut into 2-inch pieces
- 4 sprigs fresh thyme
- 9 cloves garlic, divided
- ¾ pound baby Yukon gold potatoes, halved
- ½ pound sweet potatoes, unpeeled and cut into 1-inch pieces
- 1 pound smoked andouille sausage, cut into 2-inch-thick rounds
- 2 pounds unpeeled large fresh shrimp
- 6 ears corn, unshucked
- 2 tablespoons kosher salt
- ¼ cup unsalted butter, softened
- ½ teaspoon Cajun seasoning
- ½ teaspoon chopped fresh thyme
- Spicy Rémoulade (recipe follows)
- Garnish: fresh thyme
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 3 cloves garlic, grated
- 2 teaspoons chopped fresh thyme
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon ground red pepper
- In a large stockpot, combine 4 quarts water, seafood boil seasoning, celery, onion, bell pepper, and thyme sprigs. Smash 8 cloves garlic, and add to pot; bring mixture to a boil over medium-high heat. Reduce heat to medium; simmer for 15 minutes. Add potatoes; simmer just until tender, 15 to 20 minutes. Add sausage; cook for 5 minutes. Remove from heat; stir in shrimp. Cover and let stand until shrimp are pink and firm, 4 to 5 minutes.
- Meanwhile, heat a large cast-iron grill pan over medium-high heat. Carefully peel back husks from corn to within 1 inch from bottom, leaving husks intact; discard corn silk. Using kitchen twine, tie husks together; place corn and salt in a large roasting pan. Cover with cold water, and let stand for 10 minutes.
- Remove corn from water, shaking off excess. (Do not dry.) Working in batches, if needed, place corn on grill pan; cook, turning occasionally, until tender, 25 to 30 minutes.
- In a small bowl, grate remaining 1 clove garlic. Add butter, Cajun seasoning, and chopped thyme, stirring until well combined. Spread butter mixture onto corn.
- Drain shrimp mixture, and discard cooking liquid. Serve immediately with grilled corn and Spicy Rémoulade. Garnish with thyme, if desired
- In a small bowl, whisk together all ingredients until combined. Refrigerate until ready to serve.
*We used Slap Ya Mama Cajun Seafood Boil