Cajun Crawfish Shrimp, Corn & Red Potato Boil Recipe

  • 3 ears fresh Corn, husks removed or frozen Corn on the Cob
  • 1 package boil inch bag with Crab Boil (3 ounce pkg)
  • 1/4 cup Liquid Crab Boil
  • 2 Lemons, quartered (large)
  • 3 pounds small Red Potatoes
  • 4 pounds large Raw Shrimp, unpeeled
  • 8 cups Ice Cubes
  • 3 tablespoons salt
  • Sauce
  • 1 cup mayonnaise
  • 2 tablespoons catsup
  • 1 tablespoon Dill Pickle Relish
Cut corn in half. Bring the boil-in- bag shrimp & crab boil, crab boil seasoning and lemons and onions to a boil in large stockpot. Add potatoes and corn. Cover and boil for 20 minutes or until potatoes and corn are tender. Stir in shrimp; remove from heat. Cover and let stand 10 minutes. (Shrimp will turn pink and shells will loosen). Stir in ice cubes and salt. Let stand 5 minutes. Drain, discarding crab boil bag. Serve hot with shrimp sauce (below). Shrimp Sauce: 1 cup mayo, 2 Tablespoons catsup,1 Tablespoon dill pickle relish, Stir together. Serve with above.
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