is a favorite southern . This includes , , , and on the cob, all boiled together in one big pot. You can even add mussels and to the pot.
What In The World Is A ?
A is a Louisiana Cajun tradition that is not only a good and meal, but you can have a great time with family and friends. It’s similar to a in Georgia and South Carolina. They are pretty much identical. They also have crab and boils in Louisiana.
Up north, a is sometimes called . or
When we visited and , and it was so much fun. recently, it was the first time my boyfriend met my family. So, my family members threw a huge
Thank you, Cleo and Sunny! Oh, and they chargrilled some oysters outside in their backyard and fried up a massive batch of fried catfish.
Family, friends, and — Now that’s some mighty good living. (I typed that in my brother’s voice.)
How Do You Make a Successful ?
Some folks serve the a wherever you like, but it would be messy inside the house. on a newspaper-lined table outside or on large platters. You can have
And if you’re having a lot of folks over to eat a messy meal, well, good luck to you if you’re holding it in your dining room. The my family members held for me recently was inside and outside. It’s like having a party, but a lot of is involved.
Who First Created ?
origins can be traced back to Richard Gay, a National Guardsman.
Gay had a lot on his hands, having a job to cook a meal for over 100 soldiers, so he decided to use an old family and leftovers in a big pot, and the meal was a hit.. He just threw
That was in the 1960s, so it’s not really that old of a . Can you imagine Mr. Gay at a in 2022 telling people that he invented it? “Sure you did, buddy. Sure.”
What Goes with ?
You don’t need to serve anything with the since it’s so filling, but you can serve it with any of these:
- Toasted french bread
- Sliced red
- Maque choux
- Hot sauce
- Melted butter (drawn butter)
- Crackers (saltines)
- Lemon wedges
- Red beans and rice
French bread always seems to go well with any .
And like my family members, you can get serious and fry up some fried catfish, too, and throw some oysters on the grill. I’ll write up a for chargrilled oysters later on. It’s such a special meal that it’s challenging to decide what will go well with it.
Another thing that makes this dish unique is the . The popular is good in as well as in poultry dishes. And honestly, it’s the best out there, in my humble but always correct opinion.
Another thing that goes well with a is beer. Of course, if you don’t care for libations, you can serve the dish with sweet tea. I’ll take a beer, though, thankyouverymuch.
Is It Worth Making A ?
Damn skippy. I’m making a tonight for the two of us. Yes, you can make this dish for just a couple of people. I do, though, usually have leftovers, but I call that “lunch for tomorrow.”
I’d be a regular if they had a restaurant near me. So, if you want to throw a party, it will be unforgettable for your guests. It’s a taste of .
Another thing you can do is create a . To do that, just put all of your ingredients on a and bake it.
If you’re following the Weight Watchers diet, it’s easy to adapt this to WW.
As of late 2021, the Weight Watchers diet is done with Personal Points, which means that various foods don’t have the same Smart Points value for everyone. For example, some people may have and . as a zero point food, while others will not. The same thing goes for
If you want to eat any of these foods regularly, you will need to open the WW app on your smartphone and adjust your zero point foods list. Otherwise, you can just count the points for these foods.
To make a Weight Watchers friendly , you can use turkey instead of . Also, it’s easy to use light such as Land o’ Lakes light made with canola oil instead of regular . Or you can omit the altogether to save even more points.
Is healthy? The for are amazing. is low in and full of protein. In fact, a 3-ounce serving of has 20 grams of lean protein.
is low in carbohydrates, with just 1 gram for every 3-ounce serving.
Does have fat? is a low fat food and has less than 1 gram of fat per 3-ounce serving.
What are the Health Benefits of Shrimp?
Because shrimp supplies so much beneficial protein and is low in fat and calories, shrimp has several health benefits.
- Promotes heart health
- Helps maintain weight loss
- Supports healthy pregnancy
- Strengthens bones
- May benefit brain health
What Supplies Do I Need for a ?
What equipment do you need to host a ? Here is a shortlist of the supplies and equipment for a successful .
- Large stock pot
- Stock pot basket
- Large mesh scoop for ladeling the meat, seafood, and vegetables
- Paper towels
- Butcher paper, heavyweight brown paper, or wax paper for your table
- Wet wipes for your guests
- Crab mallets or seafood tools (optional)
- Outdoor gas stove (optional)
- Propane burner (optional)
- Steamer kit (optional)
Can You Please Just Shut Up And Just Give Us The ?
Well, OK, FINE!
You’ll need a big pot filled with about 4 quarts of water. Also, is a must. With a tub of , you can make so many delicious recipes. Is there a substitute for ? Not really.
Gather the ingredients:
- 2 lemons, one halved, and the other cut into wedges for serving
- 1 purple red ) cut into about 4 wedges (
- 1/2 cup of
- 4 tablespoons Cajun seasoning
- About 7 cloves, smashed
- Now you need to take six sprigs of fresh thyme and tie them with kitchen twine.
- One pound of baby red . You might need to cut some of them in half.
- Three ears of quartered
- 13.5-ounce pack of
- 1 pound of , peeled. You can leave the tails on if you like.
- 1 stick of
- And if you want to give it a kick, you can serve it with , , , or .
- and parsley for garnish.
What Is the Best Size for a ?
Depending on your personal preference, the size of your for a can be anywhere from medium-sized to .
There are tons of things you can do to customize your russet , new , and even the little gourmet baby . Any type of are great in a . . For example, you can use any type of , including red , Yukon Gold ,
For the , you can use or .
If you don’t have fresh , I have to ask: why not? Everyone needs some cloves in their kitchen. Nevertheless, if you don’t keep fresh , you can keep a jar of minced in your fridge. Also, for this , you can use in a pinch.
What Kind of Do You Use in a ?
How about the ? You don’t have to use . You can also use links, , and even smoked turkey .
Can you use a ? Absolutely! is an excellent substitute for . sausage in
What Kind of Do You Use in a ?
For the . One of the things that makes a special is the sweet ears of . In short, a without just doesn’t seem right. on the cob, you can use fresh on the cob, or you can use frozen . But you really need for this
If you don’t want substitute. But we’re going to pour Cajun butter all over the boil. , you don’t have to use . The is totally optional. You can also use a light
Instructions for Cajun
1. After you fill a into the water. with about 4 quarts of water and it’s boiling, squeeze the
2. Now throw the squeezed halves into the pot with the water.
3. Add the wedges, the , Cajun seasoning, and into the pot.
4. Use some kitchen twine to tie the thyme sprigs together and add that to the pot. Cover the pot and bring it to a . Reduce the temperature to a simmer and cook for about 5 minutes.
5. Add the baby . Let them for about 10 minutes until tender.
6. Now you’re going to add the and let that for about 5 minutes.
7. While that’s cooking, melt one stick of butter in a pan, then add a few tablespoons of Cajun seasoning. Stir well, then add about 1/2 a cup of water/broth from the shrimp boil pan. Set aside.
8. Cut the into slices and add that to the pot.
9. Let it for about 5 minutes, then add the peeled .
10. Cover the pot and cook the for no more than 5 minutes. You don’t want to overcook it. They will probably be ready in just a few minutes when they turn opaque and slightly curl.
10. Drain the mixture, then pour the Cajun butter sauce over the shrimp boil.
11. Put it in a large bowl, and garnish with the and , and you’re good to go. Let’s eat!
Here’s a great video for how to do the perfect Cajun shrimp boil.
Authentic Cajun Shrimp Boil from New Orleans, Y'all
- 4 quarts water
- 2 whole lemons halved
- 1 whole red onion cut into 4 wedges
- 6 sprigs fresh thyme tied together with kitchen twine
- 4 tablespoons Cajun seasoning I use Slap Ya Mama, reserve half
- 16 oz red potatoes halved
- 7 cloves garlic smashed
- 3 ears corn on the cob quartered
- 16 oz andouille sausage sliced
- 16 oz shrimp peeled
- 1 stick butter
- After you fill a large pot with about 4 quarts of water, then squeeze the lemon juice into the water. Now throw the squeezed lemon halves into the pot with the water.
- Add the onion wedges, the Old Bay Seasoning, 2 tablespoons of the Cajun seasoning, and garlic into the pot.
- Use some kitchen twine to tie the thyme sprigs together. Now add that to the pot. Cover the pot and bring it to a boil. Reduce the temperature to a simmer and cook for about 5 minutes.
- Add the baby potatoes. Let them boil for about 10 minutes until tender
- Now you're going to add the corn and let that boil for about 5 minutes.
- While that's cooking, melt one stick of butter in a pan, then add a few tablespoons of Cajun seasoning. Stir well, then add about 1/2 a cup of water/broth from the shrimp boil pan. Set aside.
- Next cut the andouille sausage into slices and add that to the pot. Let it boil for about 5 minutes, then add the peeled shrimp.
- Cover the pot and cook the shrimp for no more than 5 minutes. You don't want to overcook it. They will probably be ready in just a few minutes when they turn opaque and slightly curl.
- Drain the mixture, then pour the Cajun butter sauce over the shrimp boil.
- Add the butter, then put it on a large serving platter, then pour the broth over the shrimp boil.
- Put it in a large bowl, and garnish with the lemon wedges and fresh parsley, and you're good to go. Let's eat!
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Image: Wikimedia Commons