Creamy beer boiled and Cajun rubbed russet potatoes filled with sweet gulf shrimp, okra, corn, jalapeno sausage, and melted butter.

WHAT’S GOING ON HERE:

Gulf Shrimp: Shrimp is the featured seafood in this boil since its the easiest to eat peeled on a potato. If you want to add more seafood this recipe would work great with crab meat or crawfish tails.

Corn: Sweet corn is always included in a boil. Cut the corn to size to  make it easier to eat. I portion about half an ear per potato.

Russet Potatoes: Russet potatoes are not the usual in a boil. Most often you’ll see red potatoes followed by the yellow a close second. Since they they are small they are best for that use. Here, you want to use a better baking potato to hold up to the multiple cooking processes. It also has allot of room for stuffing.

Okra: Okra is great addition to a shrimp boil it’s filled with nutrients and slightly thickens the pot. Treat the okra with care by coating it with salt and vinegar to help the final texture. Add in the okra with the shrimp since they have a similar cooking time.

Sausage: If you like a firmer sausage pop it into the oven with the potatoes. It leaves the sausage super crispy and juicy. leaving the sausage in the pot is totally fine but the final results is a little bit one texture..

Seasoning + Spice: A bag of crab boil is the perfect starting point to any seafood boil. It’s filled with mustard seeds, coriander, dill and bay leaves. it still allows room to tailor the pot to your seasoning and spice level. A good shrimp boil is all about the seasonings left on your fingers.

Acid: Seafood always go great with acid. Beer and orange are my go-to. Beer and orange always compliment each other and together they really enhance the spices in this dish.

TIPS & TRICKS FOR THE BEST SHRIMP BOIL STUFFED RUSSETS

the boil water: the boil water needs to be seasoned from the beginning the longer it sits the more the flavor develops. use the final product when you build the potato to keep the potato creamy and moist. adjust seasoning and spice levels according to personal preferences.

order: cook the potatoes prior to making anything in the pan. cooking the potatoes first not only gives you an opportunity to cook the potatoes all the way through but it helps get the seasoning going before adding the quick cook stuff. add in the corn following the potatoes to give the corn enough time to cook before finally adding the shrimp and okra which only takes a few minutes.

water: you only need enough water to cover the potatoes plus another inch. once the potatoes are removed avoid adding extra water so that you don’t dilute the flavor too much. you only need about 5 cups of water to cook the shrimp,okra, and corn. If you do need the additional water make sure to add extra seasoning to compensate.

roasting: roasting the potatoes after boiling it gives them more of that baked potato texture instead of that boiled potato one. its a nice contrast. roast the sausage instead of boiling if you prefer and firmer texture.

treating the okra: vinegar and salt is placed on sliced okra to extract the slime. allow for the okra to have enough time to sit in the vinegar and salt mixture. rinsing the okra in a strainer twice also works wonders.

handling the potatoes: the potatoes greatly benefit starting off in the boil water. boiling the potato prior to baking will give the potato an overall creamy texture. Always wash your potatoes thoroughly under cold water to remove excess dirt. skipping that step will result in that dirty potato taste in the remants of the boil water.

SIMILAR INGREDIENTS TO:

1. GRILLED SHRIMP W/ CAJUN BUTTER
2. GARLIC BUTTER SHRIMP SCAMPI
3. CAJUN BARBECUE CRAB LEGS

ENJOY THIS RECIPE WITH:

1. CRAWFISH & SAUSAGE ÉTOUFFÉE
2. CRAWFISH, SHRIMP & SWEET PEPPER PENNE
3. RED ONION & SAGE CORN MUFFINS