Spicy Shrimp And Sausage Boil Recipes

SPICY SHRIMP AND SAUSAGE BOIL

Steps:

• In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
• Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve 1/4 cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.

SPICY SHRIMP AND SAUSAGE STEW

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
• Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
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SPICY SHRIMP BOIL WITH LEMON BUTTER

Steps:

• Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
• Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
• Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
• Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
• Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
• To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.

SHEET PAN SHRIMP AND SAUSAGE BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

SHRIMP AND SAUSAGE BOIL

Steps:

• in a 12 to 16 quart pot, bring 2 gallons water to boiling.
• Add shrimp or crab boil and Old Bay Seasoning; reduce heat.
• Simmer, uncovered, 10 minutes.
• Add potatoes, a few at a time, allowing water to continue simmering.
• Simmer 7 to 10 minutes, untl nearly tender.
• Add corn; simmer, uncovered, 5 minutes.
• Add sausage and shrimp.
• Simmer 3 to 5 minutes, until shrimp are almost opaque (do not overcook shrimp) and sausage is heated through; drain.
• Transfer to large platter.
• Add lemon halves and sprinkle with parsley.
• Serve hot or within 1 hour of cooking.
• Pass Garlic Mayo and Cocktail Sauce.

SMOKY SHRIMP-AND-SAUSAGE GRAVY

Steps:

• Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
• Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
• Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.

SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC

Steps:

• In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
• While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
• Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
• Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
• Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
• Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.

CAJUN SHRIMP AND SAUSAGE BOIL

Steps:

• In a large saucepan, bring 12 cups water, cloves bay leaves, cinnamon, mustard and celery and coriander seeds, black peppercorns, paprika and hot pepper flakes to boil.
• Reduce heat and simmer for 5 minutes.
• If using smoked sausage, cut into bite size pieces.
• Add smoked or Italian sausage to pot; simmer for 15 minutes.
• Meanwhile, using scissors, cut through shell along back of each shrimp; remove vein.
• Scatter over pan; cover and cook for 2 to 3 minutes or until shrimp are pink.
• Drain mixture, reserving 1/2 cup cooking liquid.
• Cut italian sausage into bite size slices; arrange sausage around edge of platter.
• Mound shrimp in centre.
• Drizzle with reserved liquid.