Ingredients:
- 16 oz beer (any style)
- 3/4 cup plus 2 tbs Zatarain's Creole seasoning, divided
- 1/4 plus 1 tbs smoked paprika, divided
- 2 tsp Zartarain's Concentrated Crawfish, Shrimp & Crab Boil, divided
- 4 bay leaves
- 12 red potatoes, halved
- 4 lemons, sliced in quarters
- 1 head garlic, halved
- 2 lb Zatarain's Smoked Andouille Sausage, sliced in quarters
- 6 ears of corn, quartered (husks and silks removed)
- 4 lb large raw shrimp/prawn unpeeled
- 2 lb butter (8 sticks)
- 1 cup minced garlic
- 2 tbsp brown sugar
- 2 tbsp lemon pepper seasoning
- 2 tsp onion powder
Directions:
- Fill a large stockpot halfway with water and bring to a boil
- Add the beer, 3/4 Zatarain's Creole seasoning, 1/4 cup smoked paprika, 1 1/2 tsp Zatarain's Concentrate, bay leaves, red potatoes, lemons, and halved head of garlic
- Bring mixture back up to a boil, then add the Zatarain's Smoked Andouille Sausage and turn the heat down to medium and simmer for 15 mins or until potatoes are slightly tender
- Add corn to stockpot and cook 5 mins
- Add the shrimp/prawn to the stockpot and cook for another 3-5 mins, or until the shrimp rise to the top and are pink
- Meanwhile, melt butter in a saucepan over medium heat
- Stir in the minced garlic and cook until the butter is beginning to caramelize
- Stir in the brown sugar, lemon pepper seasoning, 2 tbsp Zatarain's Creole seasoning, 1 tbsp smoked paprika, onion powder and 1/2 Zatarain's Concentrate
- Simmer on low until you are ready to serve
- Drain the liquid from the stockpot and serve boil immediately
- Drizzle with the butter sauce or use it as a dip
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