| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Italian | Creole/caju, Family/frie, Seafood, A-ok, 2-tnt | 8 | Servings |
INGREDIENTS
| 2 | pk | Crab boil |
| 2 | lb | Shrimp, headless, shell-on |
| 1/4 | c | Salt |
| 3 | Russet potatoes, peeled & cut in chunks | |
| 1 | Sausage link, pork or Italian | |
| 3 | Fresh corn ears, cut into 2 in. chunks | |
| 4 | Onions, quartered |
INSTRUCTIONS
Bring at least a gallon of water with the crab boil and salt to a boil. Add corn and boil for 5 minutes. Add potatoes and boil for 10 minutes. Add onions and sausage and boil for 5 minutes. Add shrimp. After 5 minutes, drain and serve with crusty bread and cold beverage. This is a favorite beach recipe. Best eaten in a bathing suit - it's messy! Actually I prefer small, unpeeled red potatoes to russet. Need to use more, of course. 25 JAN 95 Lou Parris [email protected] Recipe by: Texas Agricultural Ext. Service and the Sea Grant College Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <[email protected]> on Apr 25, 1997
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