| 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 lbparris@earthlink.net
Recipe by: Texas Agricultural Ext. Service and the Sea Grant College Posted
to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris
<lbparris@earthlink.net> on Apr 25, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”