The salinity of the water should be that of saltwater. The onion and lemon slices may be removed but i like to keep them in for flavor and color. Once boiling add the potatoes and cook for 5 7 minutes until just tender. Bring the water to a boil. Shrimp boil easy and tasty classic shrimp boil in foil packs with shrimps baby red potatoes corn on the cobs and andouille sausages generously seasoned with creole seasoning and garnished with lemon for a fresh and vibrant summer outdoor meal.
Drain in a fine meshed sieve. Don t overcook the shrimp. Combine the potatoes creole seasoning thyme bay leaves garlic lemons boil seasonings bag and onion with 6 quarts cold water in a 14 quart or larger pot with a colander insert. Lower to a simmer and cook until reduced by about. Add the corn and cook another 5 minutes.
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National geographic 28 237 568 views. 1st attempt ever at a creole shrimp boil. Fill a medium saucepan with cold salted water and bring to a boil. My ingredients for this boil are shrimp smoked andouille sausage baby potatoes and corn. I also included melted garlic herb butter and hot sauce.
Drain all ingredients or lift them out of the pot and transfer to a large serving platter or place them on the center of a newspaper covered table. Bring to a boil and taste. Add the andouille and corn to the pot. Reduce to a simmer and cook 10 minutes. Cover and simmer an additional 15 minutes.
Add the shrimp and sausage and cook for 2 3 minutes until shrimp is just pink and opaque. Add the shrimp and sausage and cook for 2 3 minutes until shrimp is just pink and opaque. Drain all ingredients or lift them out of the pot and transfer to a large serving platter or place them on the center of a newspaper covered table. National geographic 28 237 568 views. Combine the potatoes creole seasoning thyme bay leaves garlic lemons boil seasonings bag and onion with 6 quarts cold water in a 14 quart or larger pot with a colander insert.
Cover and simmer an additional 15 minutes. Drain in a fine meshed sieve. Add garlic paprika thyme oregano and cayenne and cook until fragrant 1 to 2 minutes more. The salinity of the water should be that of saltwater.
