4.5
2 ratings

New Orleans Shrimp Boil

Bring your friends!
Todd Pulsinelli

This recipe is courtesy of chef Todd Pulsinelli, who spent time at the helm of New Orleans fine dining gem August before taking over The Parlor at New Orleans' Hotel Chloe. Inn-in, he's been cooking in New Orleans for more than 15 years.

Ingredients

  • 10 Pounds whole fresh U-10 Gulf shrimp
  • 2 1/2 gallons water mixed with spice blend
  • 7 lemons
  • 3 oranges
  • 2 onions
  • 3 heads of garlic, whole
  • 2 Pounds Brussels sprouts
  • 2 Pounds button mushrooms
  • 2 Pounds red bliss or fingerling potatoes
  • 2 Pounds spicy cooked link sausage cut into 2 inch pieces
  • 3 ears corn on the cob, shucked and cut into thirds

Spice Blend for Water

  • 1/4 Cup brown mustard seeds
  • 2 Tablespoons crushed chile flakes
  • 3 Tablespoons black peppercorns
  • 1/4 Cup coriander seed
  • 5 bay leaves
  • 1/2 Cup kosher salt
  • 1/4 Cup Zatarain’s liquid crab boil

Directions

Put water in a pot and set on high heat.

Cut onion in half and peel, cut each half into four and place in water. Next cut garlic in half and place it into the water, split oranges and lemons and juice into the pot and place the rinds in also. Then add the spice blend, sausage, corn and boil for 30 mins building flavor

Once the water has simmered for 30 minutes add potatoes and mushrooms. Boil for another 20 minutes until the potatoes are cooked through.

Then add the shrimp and Brussels; give a good stir and let come back to a boil, then immediately turn the heat off and let sit for 3-5 minutes and cook the shrimp. Check the shrimp; you don't want to overcook them!

Strain the pot or scoop the contents out and lay on newspaper or on a large platter and enjoy with some french bread and your favorite remoulade sauce. Not everybody likes a sauce with their boils but I'm a fan of a little sauce to dip my potatoes in!

Spice Blend for Water

If you don't have these spices handy you can buy Zatarain's shrimp/crab boil spice bags at the grocery store.