re: I need some cajuns’ advice on shrimp boil.

I do small boils with shrimp several times a year and do it on my kitchen stove in a 4 gallon stainless steel pot since I'm only boiling for 3 people.

I use the powdered stuff like Cajun Land or Louisiana Seafood Boil. When I do a 35 lb. sack of crawfish I put 10 gallons of water in my 80 qt. pot and dump the 4.5 lb. container of seasoning in it.

So, when I do it on my stove, I'm only using 2 gallons of water so I do the math to figure out how much seasoning to use for that amount. So, 4.5 lbs. equals 72 oz. and that's for 10 gallons, so for 2 gallons I use just about 15 oz. of powdered seasoning.

Last Friday I boiled 5 lbs. of shrimp and they went in last. Before that I had added lemon, onion, celery and bay leaf to the boiling water then added my potatoes, followed by 4 ears of corn, a couple heads of garlic about 1.5 lbs. of smoke sausage. Then right before the shrimp went in, I added some mushrooms.

I add the shrimp when the water is at a rolling boil, cut off the fire and let the shrimp cook by residual heat and check them until I like how they peel and taste.