one/2 cup concentrated Louisiana-design shrimp and crab boil seasoning (this kind of as Zatarain’s)
4 lbs medium red potatoes
2 to three medium sweet onions, this kind of as Vidalia, peeled and quartered if big
two one/2 lbs cured, smoked pork sausage links, reduce into three-inch pieces
8 ears of corn, minimize in half
4 pounds medium shrimp
- Fill a 7-gallon stockpot halfway with water (or use 2 big pots and divide the elements between them). Include the seasoning and deliver to a rolling boil. Include the entire potatoes to the pot. Enable the water to return to a boil and cook 5 minutes. Add the onions and sausage. Carry the water back to a boil and cook 15 minutes. Add the corn, deliver the water back to a boil and cook 10 minutes, or right up until the potatoes are done.
- Add the shrimp, carry the water back to a boil and cook until finally the shrimp turn pink, about 3 minutes. Drain by way of a colander discard the liquid. Serve on newspaper or a platter.
Photograph by Anna Williams
Recipe courtesy Trisha Yearwood for Foods Network Magazine