Recipe: Smoked Shrimp Boil

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    [ID] => 9912
    [post_author] => 2
    [post_date] => 2024-07-11 06:49:09
    [post_date_gmt] => 2024-07-11 12:49:09
    [post_content] => 
This is a variation on the standard shrimp “boil” that cooks the ingredients on the smoker (or grill) instead of boiling them and adds some heat.
Ingredients

1 ½ lb Jumbo Shrimp (Peeled and Deveined)

16 oz Andouille Sausage

1 ½ lb Baby Potatoes

3 to 4 Ears Corn (Still in the Husks)

Oil

Cajun Seasoning (or Old Bay, see comments below)

Cayenne Pepper

Butter

Directions

I have an infrared smoker from Char-Broil that I cook this on, but you can use whatever smoker or grill you have available. I get my smoker prepped with pecan or mesquite wood chips and turn it to medium heat before I start cooking. If you are doing this on a grill, you will probably want to set the temperature to medium-low.

For the seasoning, I use the Ragin’ Cajun brand (more on that one here) and I take a quarter of a cup of that and add in about a tablespoon of Cayenne Pepper to kick it up (I am going for about Medium on my scale). If you prefer the taste of Old Bay for your shrimp boil, that’s fine. Just add two or so tablespoons of the Cayenne Pepper to make sure you have some heat. .

Wash the baby potatoes then toss in a bowl with about a tablespoon of oil and coat liberally with the seasoning mix. Peel and devein the shrimp and place in a bowl with a tablespoon of oil. Add a good amount of the seasoning and set aside. Cut the sausage into quarters.

Once the smoker or grill is ready, place the corn in the husks inside to start cooking. After fifteen minutes, turn the corn and add the potatoes. After another fifteen minutes, turn the corn and the potatoes. Another fifteen minutes should see those cooked through, so remove them from the smoker and cover with foil to keep them warm.

Place the shrimp and the sausage in the smoker. While that is cooking, remove the husks from the corn and butter and season them with the Cajun spice. After the shrimp and sausage have cooked for ten minutes, turn them and cook another five to ten minutes. The sausage may require a little more time to fully cook.

I like to serve everything together on a platter and I like to add some roasted jalapenos and sweet peppers along with it (more on roasting peppers here). Feel free to add some cocktail sauce or tartar sauce or whatever condiments you prefer.
    [post_title] => Recipe: Smoked Shrimp Boil
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https://spicyfoodreviews.com/2022/08/gotta-have-it-ragin-cajun-all-purpose-cajun-seasoning
    [post_modified] => 2024-07-11 06:49:11
    [post_modified_gmt] => 2024-07-11 12:49:11
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This is a variation on the standard shrimp “boil” that cooks the ingredients on the smoker (or grill) instead of boiling them and adds some heat.

Ingredients

1 ½ lb Jumbo Shrimp (Peeled and Deveined)

16 oz Andouille Sausage

1 ½ lb Baby Potatoes

3 to 4 Ears Corn (Still in the Husks)

Oil

Cajun Seasoning (or Old Bay, see comments below)

Cayenne Pepper

Butter

Directions

I have an infrared smoker from Char-Broil that I cook this on, but you can use whatever smoker or grill you have available. I get my smoker prepped with pecan or mesquite wood chips and turn it to medium heat before I start cooking. If you are doing this on a grill, you will probably want to set the temperature to medium-low.

For the seasoning, I use the Ragin’ Cajun brand (more on that one here) and I take a quarter of a cup of that and add in about a tablespoon of Cayenne Pepper to kick it up (I am going for about Medium on my scale). If you prefer the taste of Old Bay for your shrimp boil, that’s fine. Just add two or so tablespoons of the Cayenne Pepper to make sure you have some heat. .

Wash the baby potatoes then toss in a bowl with about a tablespoon of oil and coat liberally with the seasoning mix. Peel and devein the shrimp and place in a bowl with a tablespoon of oil. Add a good amount of the seasoning and set aside. Cut the sausage into quarters.

Once the smoker or grill is ready, place the corn in the husks inside to start cooking. After fifteen minutes, turn the corn and add the potatoes. After another fifteen minutes, turn the corn and the potatoes. Another fifteen minutes should see those cooked through, so remove them from the smoker and cover with foil to keep them warm.

Place the shrimp and the sausage in the smoker. While that is cooking, remove the husks from the corn and butter and season them with the Cajun spice. After the shrimp and sausage have cooked for ten minutes, turn them and cook another five to ten minutes. The sausage may require a little more time to fully cook.

I like to serve everything together on a platter and I like to add some roasted jalapenos and sweet peppers along with it (more on roasting peppers here). Feel free to add some cocktail sauce or tartar sauce or whatever condiments you prefer.