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Entree
6 - 8 servings
5 minutes
45 minutes
Chef Tom Fraker
2 heads garlic, unpeeled, cloves separated
6 bay leaves
1 (8 oz.) package shrimp, crab & crawfish boil
3 Navel Oranges, halved
4 lemons, halved
2 limes, halved
1 (1 ½ lbs.) bag Melissa’s Crimson & Gold Potatoes
4 ears sweet corn, husks removed, halved
2 Melissa’s Perfect Sweet Onions, peeled, sliced
1 pint Button Mushrooms, cleaned
11 oz. fully cooked smoked sausage, cut into bite-size pieces
14 oz. fully cooked hot linguica sausage, cut into bite-size pieces
½ pound raw shrimp, deveined
1 pound cooked crawfish, rinsed
Fill a large pot about half way with cold water. Add the first 7 ingredients and bring to a boil.
Reduce the heat to a simmer and cook for 15 minutes.
Stir in the corn, onions and mushrooms and cook for 10 minutes more.
Add the sausages and cook for another 5 minutes.
Add the shrimp and cook for another 5 minutes.
Add the crawfish and cook for 2 minutes longer or until shrimp is completely cooked and the crawfish is heated through.
Drain well and serve.
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