This is a classic shrimp boil with fresh shrimp, potatoes, corn, and sausage, boiled in a flavorful spicy broth, plus an abundance of additional fresh vegetables!
1fresh pineappletop and bottom removed, peeled, and left whole
2poundssmall red or yellow potatoesnot bite-size
4heads of garlic
5-8ouncesbutton or crimini mushrooms whole
1poundwhole carrotsscrubbed, trimmed, and cut in half
6ouncescanned black olivesdo not drain
3ears of cornbroken in half OR 6-8 ct frozen mini ears of corn
1small head of cauliflowerleaves removed
1poundgreen beanstrimmed
1-2poundsandouille sausage or smoked sausage cut into 2-3 inch pieces
2-4poundslarge shrimpdeveined with shell-on
Instructions
Fill a giant pot of water halfway and bring to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.
Add the onions, lemons, potatoes, and fresh pineapple, and bring to a boil. When the pot is boiling again, add the garlic, mushrooms, carrots, and olives. Return to a full boil.
Add the corn, cauliflower, green beans, and sausage. Add more cayenne, if you want it spicy. Bring the pot back to a full boil.
Add the shrimp to the pot. Cook just until the shrimp start to turn opaque and the shells are pink, about 2 to 3 minutes.
Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.
You'll notice that the quantity of shrimp and sausage is left up to you. I have a family of hearty meat eaters and I always use the doubled amounts. If we're lucky enough to have anything leftover, the shrimp boil makes terrific leftovers too.Please note that the cooking time here is approximate. You'll add ingredients to the pot as outlined in the instructions each time the pot returns to a boil. How long that will take depends on how big the pot is and how much water you're boiling, as well as how many ingredients you are adding.