Recipe by Gary W. Brown
"An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy. "
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salt to taste
1 (2.5 ounce) jar
liquid shellfish boil
kielbasa sausage, cut into 1 inch pieces
new red potatoes
diced green chile pepper, or to taste
medium shrimp - peeled and deveined
blue crabs, cleaned
this recipe was great. I changed it around a little by adding some different kinds of seafood. My family really loved it.
I made this at home, and it was as good as the restaurant "Cajun Boil" version that is popular in our area. We all loved it!!!
Awesome and easy - directions were easy and turned out perfect. I used Zatarains instead of the liquid seasoning - otherwise followed as is. Note: when this says 15 servings - it means it - not one of those where you get less than expected. We scaled back to 10 and ended up with way too much!!
Omitted the green chili pepper and used Cajun seasoning at the time I added the liquid boil. Also, when I cut down the recipe for 4, it said to get over two lbs of shrimp and 4 lbs of crab. We had SOOOOOO much left over. That is okay, recipe was great!!
I didn't understand what was meant by "hot peppers to taste" but overall a good recipe.
we winter in texas and have access to fresh shrimp. we brought some back to SD for christmas and made a boil. we added brussel sprouts (it's a texas thing), it was a tremendous hit.
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
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