Ingredients
3 lb peeled shrimp (thawed)
3 lb smoked sausage (sliced into small round pieces)
3 lb small red potatoes (cut into small pieces)
1 large Vidalia onion (cut into quarters and then smaller portions, pulled each layer apart into pieces)
3 cups water
½ – ¾ cup Louisiana Crawfish Boil
Parsley
(Crab Meat and Thawed Crawfish are Optional)
Seafood Sauce Ingredients
2 cans cream of celery soup
4 – 6 ounces of Velveeta Cheese, cut into small cubes
¾ cup milk
Instructions
Preheat oven to 400 degrees
Fry down sausage on a medium to low heat until browned and then drain out grease.
Fill pot with 3 cups of water and pour in crawfish boil.
Bring water to a boil and boil potatoes and onions until potatoes are soft (but not mushy).
Once potatoes are done, turn off heat and add the shrimp and crawfish (if used), and stir in order to keep shrimp under broth (shrimp and crawfish will cook within 2 ½ minutes) Keep in mind that the longer you keep the onions, potatoes and shrimp in the boil, the spicier they will be.
If you are adding crab, I suggest you keep it separate and heat it in a small skillet with a dash of Old Bay, then place it on the bottom of the pan before placing the cooked sausage on the pan.
Place sausage and crab meat on the bottom of the pan
Strain the boil of shrimp, crawfish, potatoes, and onions.
Once strained place the boiled shrimp, crawfish, potatoes, and onion on top of the sausage and crab.
