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Shrimp and Crawfish Boil

Yield: 6-10 portions | Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour

Ingredients

  • 3½ qt. water
  • 1 bottle Holland House® White Cooking Wine
  • 1 lemon, cut into ⅛ half-moons
  • 2 limes, cut into ⅛ wedges
  • 2 Tbsp. Cajun seasoning with salt
  • ½ cup garlic cloves, whole
  • 3 small yellow/Vidalia onions, quartered
  • 4 whole stalks celery, 3-4” stalks
  • 4 whole carrots, peeled, 3-4” pieces
  • 3½-4 lbs. red new potatoes
  • 6 Andouille sausage links, whole, grilled
  • 3 ears (12 corn cobbettes), 2-3” pieces
  • 1½ lbs. shrimp, shell on, 16-20 ct.
  • 1½ lbs. crawfish tails
  • 1¼ cups malt vinegar aioli

Malt Vinegar Aioli:

  • 1½ Tbsp. Holland House® Malt Vinegar
  • 1 cup mayonnaise
  • 2 tsp. whole grain mustard
  • ½ tsp. Cajun seasoning (no salt)
  • ½ Tbsp. chives, minced
  • ½ Tbsp. parsley, minced

Directions

  1. In a large stock pot, combine water, Holland House® White Cooking Wine, lemons, limes, Cajun seasoning, garlic, onions, celery and carrots, and bring to a simmer.
  2. Over medium-low heat, add potatoes and cook about halfway, about 20 minutes.
  3. Add sausage and corn and simmer for 30-40 minutes, or until potatoes are just tender.
  4. Add shrimp and crawfish and simmer until shrimp are just cooked through and potatoes are tender.
  5. For the malt vinegar aioli, combine all the ingredients and mix well. Serve immediately with malt vinegar aioli. Garnish with more Cajun seasoning, parsley and lemon wedges.