Ingredients:

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

Method:

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.

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.