Shrimp & Sausage Boil

Shrimp & Sausage Boil

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1/3 to 1/2 cup (depends how much spice you like) Tony Chachere’s Original Creole Seasoning
4 quarts water
2 bottles (12 ounces) beer
16 to 24 baby red potatoes, washed well (if they are bigger, cut in half)
16 small boiling onions
2 to 3 pounds smoked sausage, cut in 2 to 3 inch pieces
8 to 10 ears corn on the cob, cut in half
4 pounds large shrimp, deveined and in or out of shells
2 to 3 pounds melted butter
Seriously Good Cocktail Sauce (optional)
3 to 4 lemons, cut in wedges

In a really big stock pot, bring Tony Chachere’s Original Creole Seasoning, water and beer to a boil. Add potatoes and onions. Cook over high heat for 8 minutes. Add smoked sausage and corn and continue to cook for another 3 to 4 minutes. Add shrimp in shells and cook until shrimp turns pink, about 4 minutes. Drain all cooking liquid.

Serve everything on a huge platter or even easier line a picnic table with a large plastic table cloth or butcher paper. Then, dump the shrimp, sausage, corn and potatoes in the center of the table. Serve with warm, melted butter, my Seriously Good Cocktail Sauce, lemon wedges and lots and lots of napkins or a few rolls of paper towels. This makes enough for about 8 hungry people.

A large outdoor turkey deep fryer works for doing this! Just boil the water and beer in it and add the rest. Keeps any mess outside! Love that!

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