TLC Cooking "Emeril's Shrimp Boil With Turkey Andouille Sausage and Veggies"

Emeril's Shrimp Boil With Turkey Andouille Sausage and Veggies

Planet Green

YIELD 18-24 Servings

INGREDIENTS

1 (26‑ounce)	containers of iodized salt
1 cup	cayenne pepper
3 Tablespoons	cloves
10	bay leaves
10	heads garlic, halved lengthwise
24	lemons, halved, and juiced, juice reserved
5 pounds	red bliss potatoes, halved
4 pounds	yellow onions, peeled and quartered
3 pounds	carrots, peeled and cut into 4-inch lengths
1 bundle	celery, leaves discarded and cut into 4-inch lengths
9	ears corn, shucked and halved
5	pounds cooked Turkey Andouille Sausage, cut into thirds
5 pounds	button mushrooms, washed and stemmed
5 pounds	asparagus, woody ends trimmed
15 pounds	large shrimp, backs split and deveined, can use frozen
Hot Sauce

PREPARATION:

Method

Set a 10-gallon stockpot, with a perforated insert, filled one-third with water over a propane rig and bring to a boil. Once the water is at a boil, add the salt, cayenne, bay leaves and lemon rinds, lemon juice. Simmer spices for 5 minutes, and then add the onions, carrots, celery, garlic and potatoes to the pot.
Cook the vegetables for 30 minutes, and then add the corn and the sausage. Cook for 15 minutes and then add the asparagus and mushrooms Cook for 5 minutes. Season the shrimp with hot sauce and Essence and add to the pot. Bring back to a simmer and turn off the heat. Let stand for 5 to 10 minutes.
Remove the perforated insert from the water, drain thoroughly and dump the contents of the boil over a newspaper-lined picnic table. Serve while hot with beer.

This recipe appears in: Shellfish

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