- 3 layers of butcher paper on the table & a roll of paper towels
- One really large pot
- 6 iced down bottles of beer
- Propane burner outside...so's not to odorize the house & have wifie on yur a$$
- 2-3 c sized red potatoes per person (or more for the BIG eaters)
- 2 frozen nibblets corn on the cob per person (or more for BIG eaters)
- 2 large yellow onions peeled & coarsely chopped
- top half of cellery bunch, including leaves coarsely chopped
- 6 links of Andoulle sausage cut into 2" lengths
- 1 live blue crab (or others) per person
- stone crab claws
- 1/3 - 1/2 lb shrimp extra large w/heads on preferred
- 1 box Louisianna Crab/Shrip Boil - seasoning is a sachet, cut it open and dump into pot
- 1 palm of salt
- 3/4 cup Cajun dry seasoning
- 1 lemon & 1 lime; roll'em on the table to create juice; quarter and squeeze juice inot pot; toss in the quarters
Add everything into pot except live crabs & shrimp. Add water to cover + 1"; bring to a roiling boil. Drink a beer.
Drop in the crabs, they don't scream like lobsters do [joke]! Boil for 12 minutes. Drink a beer.
Add in shrimp. Watch'em close! Within 1 -2 minutes they'll pink up and curl to a "C". "C" stands for cooked; "O" is overcooked; and "Q" means you should have quit a long time ago. Don't overcook the shrimp as it will get rubbery. Drink a beer.
Drain well and dump onto butcher paper - dig in. Them's what peel the fastest eats the mostest! Drink the rest of the beer with the feast.
Small wood mallets & nut picks help get the crab meat out. Fork is great for peeling shrimp. Mayo/horseradish; catsup/horseradish/dash of worchestehire sauce; spicy brown mustard for sausage; melted (don't waste time drawing it) butter; are all great for dipping.
Aiyahh dats good!
- One really large pot
- 6 iced down bottles of beer
- Propane burner outside...so's not to odorize the house & have wifie on yur a$$
- 2-3 c sized red potatoes per person (or more for the BIG eaters)
- 2 frozen nibblets corn on the cob per person (or more for BIG eaters)
- 2 large yellow onions peeled & coarsely chopped
- top half of cellery bunch, including leaves coarsely chopped
- 6 links of Andoulle sausage cut into 2" lengths
- 1 live blue crab (or others) per person
- stone crab claws
- 1/3 - 1/2 lb shrimp extra large w/heads on preferred
- 1 box Louisianna Crab/Shrip Boil - seasoning is a sachet, cut it open and dump into pot
- 1 palm of salt
- 3/4 cup Cajun dry seasoning
- 1 lemon & 1 lime; roll'em on the table to create juice; quarter and squeeze juice inot pot; toss in the quarters
Add everything into pot except live crabs & shrimp. Add water to cover + 1"; bring to a roiling boil. Drink a beer.
Drop in the crabs, they don't scream like lobsters do [joke]! Boil for 12 minutes. Drink a beer.
Add in shrimp. Watch'em close! Within 1 -2 minutes they'll pink up and curl to a "C". "C" stands for cooked; "O" is overcooked; and "Q" means you should have quit a long time ago. Don't overcook the shrimp as it will get rubbery. Drink a beer.
Drain well and dump onto butcher paper - dig in. Them's what peel the fastest eats the mostest! Drink the rest of the beer with the feast.
Small wood mallets & nut picks help get the crab meat out. Fork is great for peeling shrimp. Mayo/horseradish; catsup/horseradish/dash of worchestehire sauce; spicy brown mustard for sausage; melted (don't waste time drawing it) butter; are all great for dipping.
Aiyahh dats good!
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