Keyword entertaining, low country boil recipe, shrimp boil recipe
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Cultured Palate
To Serve 6
2bags seasoningI use Zatarain's - See Notes for options.
1bags baby carrots
1large bags of small corn on the cobfrozen
To serve 25:
7bags seasoningI use Zatarain's - See Notes for options.
3bags baby carrots
3large bags of small corn on the cobfrozen
2 - 3jalapeños
To Serve 50:
15bags seasoningI use Zatarain's - See Notes for options.
5bags baby carrots
6large bags of small corn on the cobfrozen
4 - 6jalapeños
1 - 1 ½habanero pepper
To Serve 100:
30bags seasoningI use Zatarain's - See Notes for options.
10bags baby carrots
12large bags of small corn on the cobfrozen
8 - 12jalapeños
2 - 3habanero pepper
Keeping everything separate:
Wash and cut potatoes into large chunks
Wash and cut celery and bell peppers into large slices
Cut sausage into ¾" - 1" slices
We cook in batches using the amounts for 25 people. Total cooking time is 60 minutes after the water boils and you begin adding the ingredients.
Bring water to a boil.
Place seasoning bags in a mesh bag or cheesecloth.
Add potatoes and seasoning bags.
Wait 10 minutes.
Add carrots, corn, and sausage.
Wait 10 minutes.
Add bell peppers, celery, jalapenos and habaneros.
Let cook 5 - 10 minutes.
Add the frozen shrimp.
Wait for 5 - 8 minutes. The shrimp should be pink and tender.
Drain the water and dump the shrimp boil onto a table with a plastic tablecloth or place in serving dish - allow everyone to help themselves!
I use a 10 gallon pot to cook the shrimp boil recipe in and it holds the ingredients for 25 people if you only add about 2 gallons of water.Helpful Tips For Making A Shrimp Boil
First, be sure to purchase shrimp that is in the shell and de-veined. ]
Second, if you are cooking in large quantities we use 10-gallon stockpots over propane burners. Obviously, that is a lot more water than people normally boil, so be sure to allow plenty of time. It took us about 30 minutes to get the water to boil.
If you do not have access to Zatarain's spice mix: Use the following tied in a muslin cloth to equal 1 bag of the Zatarain's mix.
4 tablespoons dill seeds
4 tablespoons coriander seeds
4 tablespoons mustard seeds
4 teaspoons cayenne (this had a nice kick to it but wasn’t super hot)