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This smoky version of the popular Lousiana seafood boil will have your taste buds singing.
2 lbs. jumbo shrimp, peeled, deveined
1 1/2 lbs. baby potatoes, cut in half
1 lb. andouille sausage, smoked, cut into chunks
4 Ears of corn, cut in thirds
4 sticks butter, melted
1 cup hot sauce
2 heads Garlic
10 oz. Boiler onions
2 -3 Tbsp. Louisiana Crab Boil Seasoning
1 oz Zatarian’s Liquid Crab Boil (careful its strong)
1 teaspoon celery salt
1 teaspoon smoked paprika
chopped Italian parsley to garnish
extra virgin olive oil
extra melted butter on the side to dip
lemon wedges to serve
Grill proof foil pan
Set smoker to 275 F degrees.
Mix seasoning blend together and set aside.
Add corn and potatoes to a large pot, bring to boil, cook for 10 minutes, drain, and set aside.
Add shrimp that has been peeled, deveined, and rinsed to a foil grill proof pan with the potatoes, corn, and sausage and onions.
Drizzle a little olive oil over the ingredients and mix well. Mix butter, hot sauce, liquid crab boil, and all seasonings together stir well. Pour over ingredients and mix well.
Place in the smoker and cook at 275 degrees for 30 minutes.
Remove from smoker, baste with pan sauce, garnish with parsley, lemon wedges, and serve immediately with a cold beer.
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