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Cajun Shrimp Boil

Cajun Shrimp Boil

In New Orleans, a seafood boil is a lively Southern tradition where people gather around a newspaper-lined table to feast on boiled shellfish with their hands. According to Jared Austin, a Mississippi riverboat pilot and seafood boil expert, ‘‘Nothing about any of this is subtle — people standing around the pot should sneeze and cough.’’
The secret to a perfect shrimp boil is layering the ingredients so everything cooks at the same time: start with potatoes and sausage, add the shrimp, and then the frozen corn to lower the temperature and prevent overcooking. Let it all soak up the flavors, then dump it onto the table and enjoy with plenty of rémoulade. This recipe is easy to halve and perfect for feeding a crowd. And remember Austin’s tip: “Don’t be afraid of cayenne. Don’t be afraid to let your nose run.”
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Total Time 1 hour 15 minutes
Servings 12

Ingredients
  

  • 3 3 ounce Louisiana or Zatarain’s brand seafood-boil seasoning pouches
  • ¼ cup cayenne-pepper powder
  • 1½ cups kosher salt or ⅔ 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
  • 2½ pounds small 2 inch red potatoes
  • 212 ounce kielbasi cut into 3-inch pieces
  • 6 pounds shrimp preferably with shells on

Instructions
 

  • Fill a very large (24-quart) pot with 8 quarts of water and set it over high heat. Add the seasoning pouches, cayenne, salt, onions, and celery. Squeeze in the lemon juice and add the lemon wedges. Break the garlic into cloves, discarding any excess skin, and add the unpeeled cloves to the pot. Cover and bring to a rolling boil.
  • Arrange the corn in a single layer on a baking sheet and place it in the freezer.
  • Once the water has reached a boil, taste it. It should be heavily salted and spiced, with a bright orange foam. If standing near the pot makes you cough, it’s spicy enough.
  • Add the potatoes and sausage to the pot, then bring the water back to a boil. Turn off the heat and let it soak for 10 minutes, or until the potatoes are just tender when pierced with a knife. Bring the water to a boil again, then add the shrimp. Cook for 3 minutes, turn off the heat, and add the corn. Let it soak for 7 minutes. Drain and serve immediately with rémoulade, preferably on a newspaper-lined table.

Notes

Tip: To serve 5 to 6 people, halve the quantities in the recipe but follow the same timing.