“This is a stovetop version. Traditionally, this would be in large 100-quart pots with big jet burners, but we’re just making it for just two or three people today. It’s a perfect recipe for apartment dwellers or people who don’t have much space but want to get a good Louisiana experience in a small package.” – Chef Jean-Paul Bourgeois
Stovetop Shrimp Boil for Two
Author: Chef Jean-Paul Bourgeois
Ingredients
- 1 gallon cold water
- 1 cup Slap Ya Mama Seafood Boil
- 2 tablespoons liquid seafood boil
- 2 heads garlic
- 4 fresh bay leaves
- 2 lemons, halved
- 2 pounds small red potatoes, halved
- 1 small sweet onion, quartered
- 4 ears corn, shucked and halved
- 2 pounds shell-on large fresh shrimp Crawfish Dip (recipe follows)
Instructions
- Fill a large stockpot lined with a steamer basket with 1 gallon cold water, and bring to a boil over high heat. Add seafood boil, liquid seafood boil, garlic, and bay leaves. Squeeze lemons into pot, and add hulls. Cover and return to a boil, stirring occasionally. Taste for seasoning. Add potatoes and onion, and cook, stirring occasionally, until about halfway done, 10 to 15 minutes. Add corn, and cook for 3 minutes.
- Add shrimp to pot, and gently stir to submerge all shrimp. Cover and reduce heat to medium; cook until shrimp are pink and firm and shells begin to separate from meat, 5 to 10 minutes. Drain water. Serve immediately with Crawfish Dip.
Crawfish Dip
Author: Chef Jean-Paul Bourgeois
Makes about 2½ Cups
Ingredients
- 2 cups mayonnaise
- ¼ cup minced yellow onion
- 3 tablespoons Cajun seasoning
- 1 tablespoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon grated garlic
- 1 teaspoon fermented crab paste
- 1 teaspoon hot sauce
- Juice of 1 lemon
Instructions
- Add all ingredients into a large bowl, and whisk until combined. Cover and refrigerate for up to 1 week.
https://www.youtube.com/watch?v=loT3BC2PXH4&t=2s
