**est. order fulfillment time: 2 - 5 days BEFore shipment**

Louisiana Cajun Shrimp Boil

Posted by on

Broiled, boiled, grilled, sautéed, fried, or in cocktail fashion, I do not discriminate when it comes to shrimp. My family comes from a long line of shrimp-lovers, so if there was ever an opportunity to incorporate those little pink crustaceans into a meal, we'd take it. This meant shrimp cocktails during the holidays, shrimp on the barbie (sorry Australians) in the summertime, and Shrimp Louie salads maybe for someone's birthday or another special event. It wasn't until I moved to the South that my eyes were opened to the wonders of the Shrimp Boil, and what a wonder it was! Everything I loved; shrimp, corn, sausage, potatoes, lemon, all mixed into a big pot of spicy, tart, and herbaceous broth. We didn't do things like this in California! My first experience was with a Low Country Boil, and for those of you who do not know, just like with barbecue, each region of the Southeast has its own Boil. South Carolina and Georgia have the Low Country boil, Louisiana has it's Cajun Boil, and we've been told it's important not to confuse the two! Cajun Boils typically use crawfish and are held during the spring when crawfish are in season, while Low Country Boils traditionally use shrimp. Being in Asheville, NC, it was a little tough to source crawfish for our boil, so we went the shrimp route.

Using our Cajun and Creole blends from our latest collection, the Louisiana Collection, we whipped up a shrimp boil down by the river, just in time for the 4th of July! We want to celebrate our patriotism not by eating processed hotdogs and potato salad, but by exploring other American cuisines that have a history that may be lesser known. So spread out your newspaper, put the plastic utensils away, and get ready to get a little messy!

Cajun Shrimp Boil

Yields: a lot of food! invite your friends!

INGREDIENTS

3 Gallons of Water 
2 Sweet onions - peeled and halved
3 Stalks of celery, cut in half
4 heads of garlic, halved widthwise
7 Lemons (4 for the recipe, 3 for garnish), halved
1 cup of Spicewalla Sicilian Sea Salt 
1-12 oz can of light beer
1 cup Spicewalla Cajun Seasoning 
1 cup Spicewalla Creole Seasoning 
3 lbs Baby red potatoes 
1 1/2 lbs (24oz) Smoked sausage, cut into 2-inch pieces
5 lbs Shrimp, unpeeled 
8 ears of corn, frozen

Directions

1. Place water in a large stockpot and bring to a boil.
2. Add onions, celery, garlic, lemon, kosher salt, beer, Spicewalla Cajun Seasoning, and Spicewalla Creole Seasoning. Boil for 5 minutes.
3. Add potatoes and sausage, bring back to a boil and cook for about 10-15 minutes until potatoes are easily pierced with a fork.
4. Add shrimp and cook for 2 minutes. Turn off heat, add frozen corn and soak for 10 minutes.

5. Drain and spread onto a newspaper-lined table
6. Finish with lemon juice and sprinkle with more Spicewalla Cajun Seasoning
7. Serve with melted butter and cocktail sauce or remoulade.

4th of July Cajun Seasoning Creole Seasoning Louisiana Collection

← Older Post Newer Post →



Leave a comment

Please note, comments must be approved before they are published

Recipes, News, Tips, & Spicy Content

RSS
Tags
12 days of cookies and cocktails 4th of July Ajwain seed allspice Amchur Ancho Chilli Powder Annatto Seed appetizers apple pie spice Asheville Baking Bay Leaves berbere Black Cardamom Black Mustard Seed Black Pepper black peppercorn Blackening Rub blue poppy seeds Bon Appétit bourbon bread Brining Spice Brussels sprouts Buxton Hall Barbecue Cajun Seasoning Caraway Seeds Cardamom cardamom seeds Carne Asada Carolina Pork Rub Cauliflower Cayenne Chilli Powder Chaat Masala chai Chai Masala Chai Pie Chai Time charred sweet potatoes chartreuse chicken chilli lime Chinese Five Spice christmas cinnamon cloves Cocktail cocktailrecipe Cookies coriander Coriander Powder CORIANDER SEEDS corianderseed Cowboy Steak Rub Cracked Black Peppercorn Cracked Coriander & Pepper cranberry Creole Seasoning Crushed Red Pepper Cumin Seeds Curry Cyprus Flake Salt Dessert desserts Diaspora Co. Dill Dill Weed dinner diwali dough dulce de leche dutch baby eggnog fennel Fennel Seeds fenugreek Focaccia for the health of it French Broad Chocolate garam garam masala garlic Garlic & Herb Garlic Powder ginger gluten free Golden Milk green beans green cardamom Green Za'atar greencardamom Halloween Harissa Health healthy healthy sides Herbs de Provence Himalayan Salt holiday Holiday Collection holidayrecipe holidays honey hors d'oeuvres hot drink India Indian Indian Blends Indian Spices Indian-ish interview jerk seasoning Kashmiri Chilli Powder Lavender Lavender Flowers lemon peel Lemon Pepper Louisiana Collection mace Maggi Ketchup margarita masala mexican hot chocolate middle eastern Modena Balsamic Rub mulling spice mullingspice Mustard & Tarragon Seasoning mustard seed mustardseed New Product New Years newyears Nora chilli flakes Nutmeg oak & grist Okra olives Orange Peel Panch Phoron Parsley peppercorn Pickles pickling spice pink peppercorn Piri Piri Pizza Pork pork chops Potatoes Preeti Mistry Priya Krishna Pumpkin Pie Spice Ras el Hanout Recipe Roasted Coriander Roasted Cumin Rosemary rubbed sage sage salmon sambar sambar masala sangria sesame seeds Shakshuka Sicilian Sea Salt snack Spanish Paprika Spice Advice Spice Facts spicy star anise Sumac sweet potato Taco Blends Tandoori Masala tapas thanksgiving thanksgiving side dish thanksgiving sides thyme Turkey Rub Turmeric Tuscan Seasoning Rub vanilla Veda Sankaran Video Za'atar