Ingredients:
- 6-8 lbs. shellfish (shrimp, crabs, crawfish, or lobster)
- 1 lb. andouille sausage, cut into 2-inch pieces
- 1 lb. small red potatoes
- 4 yellow onions, quartered
- 4-6 ears of corn, shucked and halved
- ¼ cup sea salt
- melted butter
- Bayou Bubble Shellfish Boil
Directions:
Boil enough water to cover the goodies–shellfish and veggies–to be boiled. For a “clean” boil, transfer your Bayou Bubble to the muslin bag; if you like it “dirty,” save your muslin bag for a bouquet garni. When the water reaches a rolling boil, toss in your Bayou Bubble and salt; boil for 2 minutes. Add potatoes and onion; boil for 15 minutes. Next, add shellfish (except shrimp) and corn; boil for 10 minutes (additional time may be needed for lobster or exceptionally large crabs). Add shrimp and boil for an additional 5 minutes. Drain on a picnic table covered with newspapers. Sprinkle with Bayou Ya-Ya Cajun blend and serve with melted butter.
Feeds 6-8 hungry people.
Note: If you are unfamilar with cooking crawfish, you may want to check out a site like Great Cajun Cooking (link below) in order to learn how to clean the mud from the crawfish, etc…