Louisiana shrimp boil

photo by Jimmy Myung gu Kang

     Louisiana Shrimp Boil

Happy weekend everybody!

I wanted to introduce to you, my friend Jimmy's all time favorite dish, the Louisiana Shrimp Boil. My husband and I love having him come over for dinner, and when he comes, we feed him as fast as we can, so we can use his expertise to fix our computers or any other electronics in our house. He's a computer genius. So here's for you, Jimmy, and for all of you who want a little getaway this weekend.

Ingredients

10 red potatoes

8 corn on the cob

1 bag of large shrimp (uncooked)

1lb Mussels 

1lb Crawfish 

1 kielbasa sausage (cut into 1 inch pieces)

1 bag of Zatarain's shrimp boil seasoning

3 Lemons quartered (1lemon in the pot, and two other for use after it's done)

5TBSP salt

1/2 onion

Fill pot about 2/3 full of water

Direction

1. In a large pot, put potatoes on the bottom, corn, sausage, 1/2 onion, 1 quartered lemon, seasoning bag, and salt, and pour water. Bring to rolling boiling.

2. when it starts to boil, cook for 15-20minutes, until potatoes cook through.

3. add crawfish, and cook for another 10 minutes.

4. add mussels cook it for 2 minutes.

5. turn the heat off, add shrimp, and soak it for 2 minutes or until the shrimp turns to pink.

6. drain. serve it on a big plate or as they do on the bayou, dump it all on top of some newspapers on a table, then dig in! put 2 quartered lemons on top, and garnish with parsley as desired.
**since we live in the Midwest, it's hard to get fresh seafood ingredients, so I used frozen seafood. I know it won't taste the same as fresh seafood, but I hope you enjoy a little taste of Louisiana this weekend;)