Shrimp Boil

Ingredients:

• 3 onions, quartered
• 3 bell peppers, quartered
• 2 boil-in bags of crawfish, shrimp, and crab boil
• 1 bag of crawfish, shrimp, and crab boil seasoning
• 6 lemons, halved
• 1 cup minced garlic
• Accent seasoning, to taste *OPTIONAL*
• Lawry’s seasoning salt, to taste (start with ½ cup)
• Mouton’s All-Purpose Seasoning, to taste
• 4 sticks of butter
• 8 pounds of shrimp
• 8-12 Louisiana sausages
• 3 pounds of red potatoes
• 6 ears of fresh corn, cut in half

Instructions:

1. Make the Broth: In a 50 quart pot fill a little over half way with water, combine the onions, bell peppers, boil-in bags of crawfish/shrimp/crab boil, seasoning bag, halved lemons, minced garlic, Accent seasoning, Lawry’s seasoning salt, Mouton’s All-Purpose Seasoning, butter, and additional halved lemons. Bring to a boil, then reduce to a simmer to develop the broth's flavor.
2. Test the Broth: Before adding all the ingredients, cook a few shrimp in the broth to test its flavor. This way, you'll get a better sense of how the final dish will taste. We highly recommend tasting the shrimp with the broth rather than just the broth alone, as it will give a more accurate picture of the seasoning balance. Adjust seasonings as needed before proceeding.
3. Cook Potatoes and Corn: Once the broth is ready, add the red potatoes and corn. Cook until the potatoes are tender but not fully done.
4. Brown the Sausage: While the potatoes and corn are cooking, brown the Louisiana sausage in a frying pan.
5. Add the Sausage: Once the potatoes are almost tender, add the browned sausage to the broth. Continue cooking until the corn and sausage are fully cooked through.
6. Add the Shrimp: Lastly, add the shrimp to the pot. Cook for just a few minutes until the shrimp turn pink and are fully cooked.
7. Serve and Enjoy: Drain the ingredients from the broth and serve the shrimp, sausage, potatoes, and corn hot. Enjoy with your favorite dipping sauces or butter.