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Entree
6 - 8 servings
10 minutes
40 minutes
Chef Tom Fraker
2 heads Garlic – unpeeled; cloves separated
6 Bay Leaves
3 Naval Oranges – halved
4 Lemons – halved
2 Limes - halved
1 (1 ½ lb.) bag Melissa’s Crimson & Gold Potatoes
2 Melissa’s Perfect Sweet Onions – peeled; sliced
1 (8 oz.) package Shrimp, Crab & Crawfish Boil Seasoning – divided use
4 ears Sweet Corn – husks removed; halved
3/4 cup Unsalted Butter – melted
11 oz. Fully Cooked Smoked Sausage – cut into bite size pieces
14 oz. Fully Cooked Hot Linguica Sausage – cut into bite size pieces
1-pound Raw Shrimp – peeled and deveined; rinsed
Fill a large pot about half way with cold water. Add the first 7 ingredients, half of the seasoning package spices and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Stir in the corn and cook for 10 minutes more.
Preheat the oven to 400ºF.
In a small bowl, combine the melted butter and the remaining seasoning package spices.
Drain the pot contents, remove the potatoes and corn, then put them into a large bowl. Add the sausages, shrimp and the melted butter to the bowl. Mix well and place onto a sheet pan.
Place the sheet pan into the preheated oven and bake 10-15 minutes or until the shrimp are pink and completely cooked through.
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