6 to 10 whole ears of corn cut in half or 12 to 24 frozen small corn on the cob
3 lbs. Kielbasa cut into 2 inch pieces
3 lbs. large raw shrimp in shells about 25 per lb
2 whole bulbs garlic, unpeeled with top sliced off
18 to 24 small red potatoes
freezer paper
Squeezable butter, spicy mustard and cocktail sauce
2 baguettes sliced into 1 inch slices
1 34 quart turkey fryer with strainer baskedt that goes amost to the top of the pot
Instructions
Bring Water to a boil in a covered pot with large strainer basket; fill pot two thirds full.
Add Garlic, Zatarian's spice pag, Zatarain's oil and salt, boil for 15 minutes.
1. Add potatoes, boil for 7 or 8 minutes
2. Add corn, boil for 5 minutes; if corn is frozen you may need to turn up heat to get the water boiling again.
3. add kielbasa boil 8 minutes
squeeze lemons into pot and then throw them in along with the onions boil 3 or 4 minutes
4. Add Shrimp boil for about 5 more minutes or just until shrimp turns pink don't overcook.
Turn off heat and lift basket out of pot. Allow to drain and then immediately pour onto your table covered with freezer paper; shiny side up.
Sprinkle sliced baguette down the table. Serve with squeezable butter, mustard and cocktail sauce, squeezed directly on the table. Encourage guests to squeeze cloves of garlic onto corn and potatoes.
Originally Submitted
5/26/2012
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