Crouton’s Mothers’ Day Shrimp & Kielbasa Boil
For Mothers’ Day, I decided to try my hand at a low country shrimp & sausage boil. It sounded like a lot of fun to make, and who doesn’t love a shrimp boil? I based my attempt on a recipe from Epicurious, tailored to my smaller family’s size, taking a couple of small liberties along the way.
Crouton's Shrimp & Kielbasa Boil
Ingredients
- 2 lemons, quartered
- 1 bay leaf
- 1 tbsp kosher salt
- 1 tbsp whole black peppercorns
- 1/3 cup Zatarain’s Shrimp and Crab Boil
- 1 tbsp Old Bay seasoning
- 12 small new potatoes
- 1 lb kielbasa, cut into 2″ pieces
- 1 yellow onion, peeled & quartered
- 3 ears corn, shucked, cut in half
- 2 lbs fresh large shrimp
Directions
Add 1 quartered lemon, bay leaf, salt, peppercorns, Zaterain’s & Old Bay to 3 qts water and bring to a rolling boil. Add potatoes, cook 7 minutes. Add kielbasa & onion, cook another 5 minutes. Add corn, cook another 5 minutes. Add shrimp, cook until pink (2 minutes or less). Drain, spread on paper, top with the remaining quartered lemon, sprinkle with Old Bay.
Serve with cocktail sauce and lemon butter.
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Thirty minutes includes prep time. This is super easy to make.
The packaged kielbasa you find at grocery stores is cooked, and that’s what this recipe is based on. If for some reason you use uncooked kielbasa from a butcher shop, just add it to the boiling water earlier, along with the potatoes, to give it extra cooking time. We like to use 21-25 count jumbo shrimp, a larger size than the Epicurious recipe used. We got ours at Costco, in the shell & deveined, heads removed.
Believe it or not, I sized the ingredients down from the Epicurious recipe, and it still looks like a ton of food. But don’t be fooled … it gets gobbled up fast, and four people will finish this off in one setting!
