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Louisiana Shrimp Boil

Shrimping season just opened so what better way to kick it off than with a Louisiana shrimp boil?!!! Large shrimp cooked and seasoned to perfection with all the fixings and family fun!!!
  • 25 lbs. large head-on shrimp
  • 4 onions
  • 4 heads of garlic
  • 6 lemons
  • 3 oranges
  • 1 bag dry LA crab boil
  • 1 bag LA garlic booster
  • 1/2 small bottle LA liquid boil
  • 1/2 bottle Crystal hot sauce
  • 1 bag red potatoes
  • 1 bag frozen corn
  • 1 package sausage
  1. I filled my 120 qt. pot halfway past the first row of holes with water (less than I would use for 1 sack of crawfish).
  2. Add dry seasoning, liquid boil, hot sauce.
  3. Add onions, garlic and citrus. Light and boil for 4 minutes then add in potatoes. Boil until fork tender.
  4. Add shrimp and when water comes to a simmer turn off heat.
  5. Add in corn and sausage.
  6. Stir shrimp every few minutes watching for shell separation. This will be a visual cue more than a timing thing. Once majority of shells have separated remove shrimp from water and serve.
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