Cajun Shrimp Boil

Name: Cajun Shrimp Boil
Total time: 1 min
Ingredients: 3 (3-ounce) Louisiana or Zatarain’s brand seafood-boil seasoning pouches; 1/4 cup cayenne-pepper powder; 1 1/2 cups kosher salt (or 2/3 cup fine sea salt); 2 yellow onions, peeled and halved through root; 3 celery ribs, cut into 3-inch pieces; 2 lemons, quartered; 4 heads garlic; 6 ears corn, shucked and cut into 3-inch pieces; 2 1/2 pounds small (2-inch) red potatoes; 2 12-ounce kielbasi, cut into 3-inch pieces; 6 pounds shrimp, preferably with shells on

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Total: 1 hours, 15 minutes

Servings: 11

Cost: $4.08 /serving

Author : Samin Nosrat

cayenne pepper kielbasa potato

Instructions

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Step 1

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.

Step 2

Lay corn on a baking sheet in a single layer, then place in freezer.

Step 3

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).

Step 4

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).

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