Up North on the Bayou

Cajun food’s got it going on: it’s rustic, it’s spicy, and it comes from one of the most unique and colorful places in the U.S. In other words, it’s the opposite of typical Minnesotan fare.

This weekend we defied geography and brought a bit of the Bayou to the suburban Twin Cities. Mike’s parents came over for a real live shrimp boil last night for Father’s Day.

Prep

Bowl of ingredients

True to form, Mike’s thorough research on the topic resulted in the arrival of a 12-gallon Bayou Classics stock pot at our doorstep. I’m pretty sure I could fit inside of it if I needed to. Not only that, but we also are now proud owners of 72 ounces of Zatarian’s seasoning (enough for 75 pounds of shrimp), a propane burner and a giant wooden paddle.

Mike stirrin

inside the pot

Just as Nola.com recommends in their Crawfish Boil 101, we added some celery powder to our seasoning mix as a not-so-secret ingredient. After bringing the ginormous pot of water to a boil, we first dropped in the potatoes, garlic, lemon and spices. A few minutes later, we added the corn, mushrooms, Andouille sausage and shrimp to the mix. At that point, we turned off the burner and waited an excruciating 20 minutes for the goods to finish cooking.

final

Then came the best part: we dumped it all out onto our table covered in brown paper. I’m convinced this is the best possible way to eat. We sprinkled a little Tony Cachere’s on top and dug in – no utensils, plates or pretense needed.

Until We Eat Again,

Two Happy Cooks

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4 comments

  1. Susan Frapart

    Alli and Mike,

    So glad to hear from you. I have missed your blogs. I thought the Two Happy Cooks had taken summer sabbatical.

    Your Shrimp Boil absolutely looked like the real deal. I have done this many times before. It is so much fun and great eating…..Did y’all enjoy some “heat” in your Cajun treat?

    Susan

  2. Jennie

    It looks so delicious! That is the biggest pot I have ever seen. Mike’s motto “go big or go home”!
    Love, Mom

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