This Louisiana Shrimp Boil is the kind of meal that feeds a crowd and leaves no one hungry. It’s simple in spirit, big in flavor, and designed to bring people together. Don’t expect leftovers.
Before the boil begins, it’s all about getting your ingredients ready. Slice the sausage into thick coins. Halve your brussels sprouts, onions, and slice the lemons. Chop up the celery, and make sure your mushrooms are clean and ready to go. You’ll also want your corn quartered and your potatoes washed-no need to peel anything here. Lastly, hardboil and peel the eggs (a quick ice bath after boiling makes peeling easy).
Now whip up the dipping sauce. In a mixing bowl, combine 2 parts mayo to 1 part ketchup and 1/2 part W sauce. Stir until smooth, then season to taste with Kosmos Q SPG rub, a spoonful of creamy horseradish, and a generous shake of Dirty Bird Hot rub for kick. Pop it in the fridge while everything else cooks-it gets better as it sits.
Time to bring the boil to life. Fill a large pot with 5 gallons (19 L) of water and bring it to a rolling boil. Once it’s bubbling, stir in 3 pounds (1.35 kg) of your crab boil seasoning. Don’t be afraid of the amount-this is where all the flavor comes from. First in the pot: the potatoes, onions, butter, and chopped celery. These go in for 10–15 minutes, depending on the size of your potatoes.
After the initial cook, it's time to layer in the rest. Add the lemons, halved brussels sprouts, sliced sausage, peeled eggs, corn, and mushrooms. Let everything simmer together for another 10 minutes, absorbing those spices and butter. Finally, add the shrimp (frozen is fine) and give the pot a good stir. As soon as the water returns to a boil, kill the heat. Now comes the crucial step-let the whole thing steep. Taste a bit after 10 minutes; if you like it spicier, let it soak for another 5–10. The longer it soaks, the bolder it gets.
Once everything has soaked up those Louisiana spices, it’s time to eat. Drain the pot and spread the goods out on a large tray, or go all in and pour it straight onto a table lined with newspaper. It’s messy in the best way. The shrimp should be plump and pink, the sausage spicy, and the potatoes infused with rich, seasoned broth. And don’t sleep on those eggs and mushrooms-they're little flavor bombs.
Serve the boil with plenty of napkins, lemon wedges, and that dipping sauce you made earlier. The cool creaminess of the mayo dip balances the heat perfectly. Whether it’s a backyard party or a simple gathering, this Louisiana Shrimp Boil is a guaranteed crowd-pleaser.
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
These wings combine the deep smokiness from the grill with a flash fry for irresistible crunch, then finish with a punchy glaze that ties everything together beautifully.
This is the steak that wins championships - literally. With just a few simple steps, the right seasonings, and a bit of confidence, you can turn an ordinary ribeye into a $10,000-worthy masterpiece cooked to perfection.
Thanksgiving isn’t just about the turkey - these three Thanksigiving sides recipes are simple, cozy, and full of flavor, the kind that bring everyone back for seconds (and maybe thirds).
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
