We calculated this recipe for 40 people (we had 35). We believed it to be too skimpy on the ingredients, so we used 6 lbs of sausage (not 5); 70 fresh corn pieces cut 2 inches (not 50 pieces); 70 small potatoes (not 50); 20 oz of spice (not 15) and 10 lbs of shrimp ( not 7.5) and jumbo size not large. Shrimp and corn proved to be adequate; potatoes and sausage were gone (ran out).
We altered preparation based on past experience. Here's our approach. We put the seasoning in boiling water, and added the potatoes and cooked them until a fork test showed that they were almost done. Then, we added the sausage and corn at the same time, and cooked about ten minutes. We then added the shrimp and cooked for two to three minutes. We lifted the basket out of the pot, poured the "stew" into a deep serving pan and served, and our guests raved on and on about it. The potatoes were done, the corn and sausage were just right and the shrimp were sweet and juicy and not over cooked.
The ingredients in the recipe were just right; however, the proportions were a bit off, as indicated above. And we believe that the placement of all of the ingredients into the water (except for the shrimp) as this recipe calls for would result in undercooked potatoes or over cooked corn and sausage. These are the reasons for the rating we gave (three stars).
1 user found this review helpful
May 30, 2012