At the end of my last entry, I mentioned that the neighborhood was going to have a shrimp boil this week. I was, of course, in charge of this since I was the only one who had experienced a true shrimp boil before. So, on a whim this Saturday, I bought a turkey fryer, which works very good for a shrimp boil. So, yesterday I went shopping to get all of the ingredients. Last night I made some homemade cocktail sauce with fresh horseradish (which, by the way, is very potent...I had no idea). Woke up early this morning to cut up the sausage, wash the potatoes, and clean out my new turkey fryer so everything would be ready when I got home from work.
Altogether, we used 4 lbs. of shrimp, 5 lbs. of sausage, 6 lbs. of potatoes, 24 mini ears of corn on the cob. A bunch of Tony Checere's Creole Seasoning (a staple in our kitchen), 4 bags of McCormick shrimp and crab boil. It took about a half hour to cook once the water came to a boil, and then we dumped it onto newspapers on the table and dug in. Now, I feel it necessary to point out that when this is done in the south, they do not use plates. They dump it on the table, pour some cocktail sauce...on the table...and eat with their hands. Because all of the neighbors are from the North, they opted for plates...and I even saw a few forks being used.
At any rate, it was a lot of fun, and the food was fantastic...especially for my first shrimp boil. Special thanks to my cousin Andrew from Alabama who taught me everything I know about a shrimp boil.