This recipe comes courtesy of Brian Henson, Executive Chef at Big Rock Chophouse.
Creole Shrimp Boil
5 # unpeeled 16-20 size shrimp
3 carrots
1 onion
1 c garlic, peeled
10 red skin potato
4 ears of corn, cut in half
2 # Andouille Sausage
3 stalks celery
Water to cover shrimp
1 c. Zatarains Creole spice
2 lemons
Place carrot, onion, celery, squeezed lemon and Creole spice in water and bring to a simmer for 10 minutes. The water should be ½ way up a large pot, remember when you put the rest of the ingredients in it will bring the water level up. At this point add the potato and give them a 10 minutes head start, then add Andouille, corn and garlic cook 10 more minutes. Add shrimp and cook for about 3 minutes at a simmer, turn off and let step in water 5 minutes.
