Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Bayou Boiled Shrimp
Serves 4

2 gal. Water
1 pk. Blue Moon Seafood Bulk Boil
1 cup Blue Moon Dry Seafood Boil
2 lbs. Shrimp
4 Artichokes quartered and choke removed
4 links Andouille Sausage
5 heads of Garlic
2 lbs. Pearl Onions
8 New Potatoes
4 ears Corn
1 Lemon cut in half

Méthode:
Place water into a 3-4 gallon pot. Add potatoes and boil for 10 minutes. Add dry seasonings and boil bag and the rest of the products except for the shrimp. Bring to a boil then simmer for 5-6 minutes. Add shrimp and simmer for another 4-5 minutes. Remove shrimp and other products, put on newspaper, grab some platters and enjoy.