Louisiana-Style Shrimp Boil
MAKES 4 SERVINGS
3 quarts water¼ cup Cajun seafood boil seasoning2 stalks celery, cut into 2-inch pieces1 medium yellow onion, quartered1 medium green bell pepper, cut into 2-inch pieces5 cloves garlic, smashed and divided1 head garlic, halved4 sprigs fresh thyme½ pound sweet potatoes, cut into 1-inch pieces (peeled if desired)1 pound smoked andouille sausage, sliced 2 inches thick crosswise4 ears fresh corn, trimmed and cut into fourths lengthwise2 pounds large fresh shrimp½ cup unsalted butter½ teaspoon chopped fresh thyme½ teaspoon Cajun seasoningSpicy Rémoulade (recipe follows)Garnish: fresh thyme, Cajun seasoning
1. In a large cast-iron Dutch oven, bring 3 quarts water, seafood boil seasoning, celery, onion, bell pepper, 4 cloves garlic, halved garlic head, and thyme sprigs to a boil over medium-high heat. Reduce heat to medium; cook for 15…
