Ingredients

• 1 large pan (broiler) -2 to 3 gallon
• 1-1 1/2 gal water
• 5 medium onions
• 8 garlic cloves-sliced
• 12 red peppers-crushed or 2 to 3 Tbsp (Red pepper (to taste) or Cajan seasoning or Zatarain’s Crab & Shrimp Boil- seasoning bag, can be used instead.)
  • Bring the above ingredients to boil, reduce heat and simmer until onions are cooked (about 1 hour)
• 6 ears of corn halved or 2 pkgs. frozen Nibblers
• 1 Ring Hillshire Polska Kielbasa sausage-sliced(Lite works just as well)
• 1/2 bottle Zatarain’s concentrated (liquid) Crab & Shrimp Boil
• 3 lb shrimp

Directions

Add corn and 1/2 the sausage ring in 1/2″ slices when onions are translucent (cooked). Continue to cook for 1/2 hour at reduced heat. Add the potatoes and the remaining kielbasa sausage. Cook until potatoes are about done(fork test). If Hot & Tangy corn is desired, add the Zatarain’s Concentrated (liquid) Crab & shrimp Boil when the potatoes are added.

NOTE: THE LONGER THIS SETS, THE HOTTER IT GETS.

Add the shrimp to the pot just as the potatoes are about done. The shrimp should take only 3 to 5 minutes depending on size. Sample as soon as they have turned pink. Remove from the burner as soon as they are about cooked. Don’t overcook.

OR

Remove excess water from the pot as the potatoes are cooking and place in a second pot. Bring this water to boil. Add shrimp and stir until about cooked. The sample test is the best. Remove shrimp from the stove and drain in a colander. Cool with cold water to stop the cooking process. The second method is my preferred method.

NOTE: THIS RECIPE TAKES TIME, BUT THE SECRET IS TO ALLOW THE

FLAVOR TO COOK INTO THE CORN AND POTATOES LIKE MOM’S POT ROAST.