Louisiana Shrimp Boil

Shrimping season just opened so what better way to kick it off than with a Louisiana shrimp boil?!!! Large shrimp cooked and seasoned to perfection with all the fixings and family fun!!!

Ingredients
• 25 lbs. large head-on shrimp
• 4 onions
• 4 heads of garlic
• 6 lemons
• 3 oranges
• 1 bag dry LA crab boil
• 1 bag LA garlic booster
• 1/2 small bottle LA liquid boil
• 1/2 bottle Crystal hot sauce
• 1 bag red potatoes
• 1 bag frozen corn
• 1 package sausage

Directions
1. I filled my 120 qt. pot halfway past the first row of holes with water (less than I would use for 1 sack of crawfish).
2. Add dry seasoning, liquid boil, hot sauce.
3. Add onions, garlic and citrus. Light and boil for 4 minutes then add in potatoes. Boil until fork tender.
4. Add shrimp and when water comes to a simmer turn off heat.
5. Add in corn and sausage.
6. Stir shrimp every few minutes watching for shell separation. This will be a visual cue more than a timing thing. Once majority of shells have separated remove shrimp from water and serve.