Louisiana-Style Shrimp Boil

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
Ingredients
  • 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
Spicy Rémoulade
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drain shrimp mixture, and discard cooking liquid. Serve immediately with grilled corn and Spicy Rémoulade. Garnish with thyme, if desired
Spicy Rémoulade
  1. In a small bowl, whisk together all ingredients until combined. Refrigerate until ready to serve.
Notes
*We used Slap Ya Mama Cajun Seafood Boil