Louisiana-Style Shrimp Boil
 
Makes 4 servings
Ingredients
  • 3 quarts water
  • ¼ cup Cajun seafood boil seasoning
  • 2 stalks celery, cut into 2-inch pieces
  • 1 medium yellow onion, quartered
  • 1 medium green bell pepper, cut into 2-inch pieces
  • 5 cloves garlic, smashed and divided
  • 1 head garlic, halved
  • 4 sprigs fresh thyme
  • ½ pound sweet potatoes, cut into 1-inch pieces (peeled if desired)
  • 1 pound smoked andouille sausage, sliced
  • 2 inches thick crosswise
  • 4 ears fresh corn, trimmed and cut into fourths lengthwise
  • 2 pounds large fresh shrimp
  • ½ cup unsalted butter
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon Cajun seasoning
  • Spicy Rémoulade (recipe follows)
  • Garnish: fresh thyme, Cajun seasoning
Instructions
  1. In a large cast-iron Dutch oven, bring 3 quarts water, seafood boil seasoning, celery, onion, bell pepper, 4 cloves garlic, halved garlic head, and thyme sprigs to a boil over medium-high heat. Reduce heat to medium; cook for 15 minutes.
  2. Stir potatoes and andouille into vegetable mixture; cook just until tender, 15 to 20 minutes. Stir in corn, and cook for 5 minutes. Remove from heat; stir in shrimp. Cover and let stand until shrimp are pink and firm, 4 to 5 minutes.
  3. Mince remaining 1 clove garlic. In a small saucepan, stir together minced garlic, butter, chopped thyme, and Cajun seasoning; cook over medium heat until butter is melted.
  4. Drain shrimp mixture, discarding liquid. Serve immediately with garlic butter and Spicy Rémoulade. Garnish with thyme and Cajun seasoning, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-style-shrimp-boil/