Classic N’Awlins Shrimp Boil
No self-respecting resident of Louisiana will need this recipe! Everyone in this state has his or her own method (complete with secret ingredients—I know one guy who uses Tang, the powdered orange drink) for boiling shrimp, crab, and crayfish. For outsiders, here’s a brief rundown of the basics. Start with the freshest, sweetest shrimp available. I love to add spicy sausage and potatoes to the pot, but by all means, omit or add what you like (even Tang). The peeling process may throw some people off, but that’s part of the fun. This recipe calls for 2 pounds of shrimp, so you can get a feel for it before you move up to the more common 20-pound party batch. If you can get your hands on some crabs or crayfish, you will need to go a bit stronger on the seasoning and the cooking time, as those hard shells need more spice and more time to absorb the other flavors.
The easiest way to season boiled shrimp (and/or crabs and crayfish) is with purchased “crab boil” and plenty of salt, which creates the full flavor associated with a spicy boil. My favorite brands are Zatarain’s and Rex, and they are widely available. Crab boil comes in three different forms: liquid, powder, and nifty net bags of whole spices, which is my choice at home. The liquid and powdered varieties tend to have additives, and while some people find them easier to use, I prefer the natural ingredients in the net bags.
