Ingredients
7 quarts water (4 cups equal 1 quart)
3 cups chicken stock or 2 beers (12 oz)
1/4 cup old bay seasoning
1/4 cup konriko creole seasoning
6 bay leaves; fresh
4 lemons; halved and juiced
3 garlic cloves; leave whole
2 white onions; quartered
6-10 corn stocks; halved
2 pounds small red potatoes
2 beef kielbasa sausage; chunked
3-4 pounds fresh shrimp; unpeeled
Extras: old bay, lemons, and cocktail sauce to garnish after cooking
1. In a LARGE stock pot add your water, chicken stock, old bay seasonings, creole seasonings, bay leaves, lemons, and garlic cloves
2. Place your stock pot over medium high heat and bring to a boil. Once it hits a boil let it boil by itself for 10 minutes before adding any ingredients (it helps bring all the flavors together)
3. While you are waiting on your boiling mixture prepare your ingredents you are adding to the pot
4. Clean the potatoes, make sure to scrub all the extra dirt off of them. If you can’t find small red potatoes just buy normal large red potatoes and quarter them
5. Peel the stocks and silk from your corn; half the whole stocks making them into two corn stocks
6. Cut your onions into quarters, and cut the kielbasa into chunks
7. Now that it has been ten minutes of your pot boiling it is time to add your potatoes and cook them 8 minutes
8. After 8 minutes of cooking add your corn, onions, and sausage to the pot and cook for 8 more minutes
9. After that 8 minutes it is time to add the shrimp….THEY COOK SUPER FAST SO MAKE SURE YOUR TABLE IS READY TO DUMP THE SHRIMP BOIL ON IT WHEN IT’S DONE COOKING (Line you table with newspaper or parchment paper because that will be your serving area)
10. Add the shrimp and let it cook about 2 minutes
11. Now that all the wonderful ingredients are cooked it is time to strain the liquid out of the stock pot and dump the corn, sausage, shrimp, potatoes, and onions onto the table. Garnish with fresh lemon wedges and extra old bay seasoning.
12. It’s time to dig in family style
13. Enjoy!!!
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