Shrimp Boil

A classic cajun favorite.

• 3 bags Zatarains Crawfish, Shrimp and Crab Boil
• 4 pounds Shrimp, uncooked
• 6 Red potatoes, cut into 3/4" slices
• 5 Lemons, cut in half
• 1 pound Spicy sausage, cut into thirds
• 4 ears Corn on the cob, cut into thirds
• 2 Red onions, cut into quarters
• 2 bulbs Garlic, smashed
• 8 teaspoons Salt

Combine 6 quarts of water, boil seasoning, salt, onions and garlic in a huge stock pot or turkey fryer. Squeeze the lemons into the water, then add the lemons. Bring to a boil (could take as long as 35 minutes).

Add potatoes and cook for 8 minutes. Add corn and cook for 5 minutes. Add sausage and cook for 8 minutes. Add shrimp and cook for 5 minutes.

Drain the water, and dump on a table covered in butcher or freezer paper. Eat with your fingers.

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Chipotle Shrimp Etouffee

A very simple Etouffee for those of us that are land-locked and have poor access to crawfish. Shrimp will do in a pinch.

Ingredients:

• 1 1/2 lbs uncooked shimp
• 32 ounces clam juice
• 8 ounces chicken broth
• 2 sticks butter
• 1 cup flour
• 1 cup diced bell pepper
• 1 cup diced celery
• 2 cups diced yellow onion
• 4 cloves minced garlic
• 1 minced chipotle in adobo sauce
  
• 1/2 to 1 teaspoon Tony Chechere's creole seasoning
• 1 tablespoon minced parsley
  

Method:

Melt the butter. Add flour gradually, wisking all the way. Make a roux that matches the color of peanut butter.

Add onions, celery and bell peppers. Cook about 5 minutes.

Add garlic and chipotles and garlic. Cook 1 minute.

Gradually add clam juice, then chicken broth, stirring as you go.

Add creole seasoning and parsley. Bring to a boil, then simmer for 20 minutes. Add shrimp and simmer for another 5 minutes, until shrimp is cooked.

Serve on a bed of white rice.

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