Cajun Shrimp And Sausage Boil With Garlic Mayo Food

CAJUN SHRIMP BOIL

Steps:

• Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.

CAJUN SHRIMP BOIL

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

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.

CAJUN SHRIMP AND SAUSAGE BOIL WITH GARLIC MAYO

Steps:

• Husk corn and cut into 2-3 pieces each.
• In a large 12-16 gallon pot, bring 2 gallons of 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 to simmer.
• Simmer 7-10 minutes.
• Add corn, simmer another 5 minutes.
• Cut sausage into 2-3" pieces; add sausage and shrimp.
• Simmer 3-5 minutes until shrimp are opaque (do not overcook).
• Transfer to a large platter.
• Garnish with lemon halves and parsley, if desired.
• Serve with garlic mayo.
• For mayo:.
• In medium bowl, combine egg product, lemon juice, salt, and mustard. Whisk until smooth.
• Whisk in oil 1 T at a time; whisk constantly, about 7 minutes. When you feel that your arm might fall off, the mixture should be thickened.
• Finely chop garlic. Add a pinch of salt and rub with the side of a knife until the garlic becomes a paste. Add paste to mayo.
• Add 1 T boiling water to mayo; let stand 2 minutes; stir into the mayo.
• Refrigerate, covered, up to 3 days.

VIET-CAJUN SHRIMP BOIL WRAPPED IN BANANA LEAVES

Steps:

• Fill a large saucepan halfway with cold water then add the potatoes and 2 tablespoons of the Cajun seasoning. Bring to a boil over medium-high heat, stirring occasionally, then continue to cook until the potatoes are fork-tender (but the skins are still fully intact), about 10 minutes. Drain the potatoes and set aside.
• While the potatoes cook, use sharp kitchen shears to cut lengthwise through the shells along the back of the shrimp, stopping at the tails and making sure to cut through the edge of the flesh. Devein the shrimp while keeping the shells as intact as possible. Transfer the shrimp to a large bowl and refrigerate while you make the butter sauce.
• Melt 1/2 stick of the butter in a medium saucepan over medium heat, 2 to 3 minutes. Add the garlic and ginger and cook, stirring frequently, until softened, about 5 minutes. Add the remaining 2 sticks butter and cook, stirring occasionally, until completely melted and starting to bubble, about 5 minutes. Remove from the heat and stir in the fish sauce, lime zest and juice, cayenne pepper if using, and the remaining 3 tablespoons Cajun seasoning. Stir to combine and add more Cajun seasoning if desired. The butter sauce should be very strongly seasoned. Cover with a lid and set aside.
• Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). The ideal cooking temperature is 375 to 400 degrees F.
• On a large rimmed baking sheet, lay out 2 extra-long pieces of heavy-duty aluminum foil with 8 inches of overhang on all sides of the baking sheet. Top with 3 of the banana leaves, overlapping them slightly to cover the foil completely. Moisten both sides of the banana leaves with a damp cloth (this will help prevent tearing). Cut the remaining banana leaf in half crosswise and set aside.
• To the bowl of shrimp, add 1/4 cup of the butter sauce and toss to combine. Arrange the shrimp in the center of the banana leaves in a single layer. In the empty bowl (no need to clean it out), combine the cooked potatoes, corn, sausage, and 1/2 cup of the butter sauce (reserve the rest for serving) and toss gently to combine. Arrange the vegetables and sausage on top of the shrimp. Cover the shrimp mixture with the halved banana leaf. Gently fold the sides of the bottom banana leaves up and over the shrimp mixture. Use 2 long pieces of kitchen twine to tie the banana leaf packet together. Do not pull the twine too tight or it will rip the banana leaves. Fold the foil overhanging from the longer sides of the baking sheet over the banana leaves then fold over the foil from the shorter sides.
• Transfer the foil packet to the grill. Cook for 45 minutes.
• Use oven mitts or 2 large metal spatulas to transfer the packet back onto the baking sheet. Carefully open the foil, cut away the twine, and unwrap the banana leaves (discard the ones directly on top of the shrimp mixture). Drizzle the remaining butter sauce over the seafood boil and stir to combine. Serve immediately with warm toasted bread, lime wedges and hot sauce on the side.