18
Blue Crabs
4 Pounds of Gulf Shrimp 20/30
4-6 Medium Artichokes
2 Pounds Smoked Sausage
1 Pound of Mushrooms
20 Small Red Potatoes
3 Large White Onions Quartered
10 Cloves of Garlic Halved
8 Ears of Corn Halved
5 Bags of Louisiana Crawfish Crab and Shrimp boil. 25 OZ. total
1 Large Bottle of Trappey's Red Sauce 24 OZ.
You will need a 60 quart pot and something to stir with. An outdoor cooker is nice. Fill 60 quart pot with 5 gallons of water. Add Louisiana boil and Trappey's hot sauce. Bring to a boil and add onion, garlic, potatoes and artichokes. Cook 12 minutes. (Note: Dave says as you are adding ingredients start your cook times based on after water comes back to boil. Make sure now more than 6 minutes on boil on the shrimp or they will get tough.)Then add corn, mushrooms, sausage and crabs. Cook 7 minutes. Then add Shrimp. Cook 6 minutes. Turn off heat and let stand for 5 minutes. Then pour out on newspaper and enjoy!! It's all good.
DG
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