Friday, June 22nd, 2012 | posted by mike
Serves 8
5 lbs. Jumbo (8-10) per lb. head-on wild gulf shrimp; deveined with shell on. To devein cut down back of shrimp with scissors or serrated knife and remove vein under running water
1/2 cup old bay seasoning
I bag Zatarains crawfish boil
1 T salt
2 large onions, peeled and quartered
3 lemons, halved
6 cloves garlic, crushed
1 bunch thyme, tied with butcher string
8 large (halved) or 16 small redskin potatoes
8 ears corn shucked and halved
21/2 lb. Andouille sausage, angle sliced 1/2inch thick
In a large pot (5 gal. or so) bring water to boil (remember it will take up to 1/2 hour to boil) use 2 pots if you have to, its important to have lots of water or cooking times will lengthen
Add seasoning, Zatarains, thyme and potatoes, garlic, onions, lemons (squeezed) and boil for 10min.
Add corn and Andouille for 5 min.
Add shrimp for 3-4 min. or until just opaque in center
Lift out insert or take a large strainer and dump everything over newspaper or butcher paper (free at Monahan ‘s)
Serve with hot sauce, cocktail sauce, remoulade sauce and drawn butter
Attack! And enjoy
