INGREDIENTS
2 Zatarain’s Crab ‘n Shrimp Boil In Bags
1/2 Bottle Zatarain’s Crab ‘n Shrimp Boil Oil
1 Cup salt
3 Large onions (peeled and quartered)
2 Lemons cut in half
1 Package thawed frozen small corn on the cob (12 or 24)
3 Pounds andouille sausage (pre-cooked)
3 Pounds raw shrimp
2 Whole bulbs garlic, unpeeled with tops sliced off
1 Package small red potatoes (18-24 count)
1 Cauliflower head
1 Package whole mushrooms
1 Can of artichoke hearts (puncture can twice with bottle opener)
1 Can asparagus spears (puncture can twice with bottle opener)
2 Baguettes of bread
DIRECTIONS
Bring water to a boil in 34 qt. turkey fryer with large strainer basket (2/3 full)
Add garlic, Zatarain’s spice bags, Zatarain’s oil and salt. Boil for 15 minutes.
Add potatoes and boil for 7-8 minutes.
Add corn and cauliflower and boil for 5 minutes.
Squeeze lemons into pot and then throw them in along with the onions. Boil 3-4 minutes.
Add cans of artichoke hearts and asparagus spears.
Add the mushrooms, shrimp and the sausage. Boil until shrimp are pink, about 5 minutes.
Serve directly on the table, along with sliced baguette bread.
This will serve 10-12 people.
