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Cajun Shrimp boil

Ingredients

3 (3oz) Lousiana or Zatarain’s Seafood Boil
¼ cup cayenne-pepper (optional)
¼ cup black pepper
11/4 cup kosher salt
2 yellow onions (peeled and halved through root)
3 celery ribs (cut into 3” sections)
2 lemons, quartered
4 heads garlic
6 ears corn (cut into 3inch pieces)
21/2 lbs small red potatoes (2 inch)
21/2 lb Andouille (cut into 3 in pieces)
6 lbs shrimp with shell on

Lagniappe

Fill a large pot with 8 qts of water and set over high heat. Add the seasoning
packets, cayenne (if you want it hot), salt, onions and celery. Add the lemons
and juice. Break the garlic into cloves, and discard excess skin, then add the
unpeeled cloves. Cover the pot and bring to a rolling boil.

Lay the corn on a baking sheet in a single layer and place in freezer

Add the potatoes and sausage to the pot, and let the water return to a boil.
Turn off the heat and allow everything to soak for about 10 minutes; or until
the potatoes are barely tender when pierced with a knife. Bring the water
back to a boil and add the shrimp. Cook for about 3 minutes, then turn off the
heat, add the corn and allow everything to soak for about 7 minutes. Drain,
and serve immediately with a good Remoulade or garlic butter sauce and
plenty of garlic bread.

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