Ingredients
1½ lb fresh, raw shrimp
1 lb smoked sausage
1 can (15oz) whole kernel corn, drained
5-6 medium to large red skinned potatoes, sliced
1 can (16oz) crabmeat
2 medium sized Vidalia sweet onions, diced
1 pt heavy cream
2 Tbsp butter
3 Tbsp olive oil
¼ tsp liquid shrimp & crab boil
Milk
Salt & pepper to taste
½ lb crawfish tail (optional)
Directions
Dice sausage, potatoes, and onions, & set aside in refrigerator. Peel, clean, and dice shrimp (& crawfish if included). Heat a large dutch oven over medium-high heat. Add olive oil, Vidalia onion, and sausage. Sauté for 3-5 minutes, or until onion are clear. Add potatoes, corn, crabmeat, shrimp (+ opt. crawfish), cream, and butter. Pour milk until all ingredients are lightly covered. Add liquid crab boil and stir lightly to mix ingredients. Reduce heat to medium-low, and cook for about 30-40 minutes, or until potatoes are tender. Stir occasionally – avoid bringing to a boil.
