Jeff Thompson is no stranger to seafood boils. In fact, he could probably have his own boil and seafood cookbook. Louisiana born and bred (in case you couldn’t tell from the accent), Jeff is just as passionate about his seafood as he is about his dinner guests. After attending countless shrimp and crawfish boils hosted by Jeff, I finally decided to document the process.
- Cayenne pepper
- ZATARAIN’S Crawfish & Shrimp Boil Seasoning
- Red Potatoes
- Shrimp with heads on (1 pound per person)
- BIG ASS pot
- Great company
Add ZATARAIN’S Crab & Shrimp Boil seasoning according to instructions (plus some) and the amount of shrimp to a HUGE pot. Add cayenne pepper to taste. Be liberal with the cayenne pepper.
Bring to a boil.
If you aren’t coughing the water isn’t spicy enough!
Cut the sausage up and cut the corn in half. Leave the red potatoes and mushrooms whole. Cut lemons in half. Cut the bottoms and tops off of the garlic cloves.
Add ingredients to the pot and cook until tender. Add the shrimp last and boil for several minutes.
Remove from heat and let set for 20 minutes.
Cover a table with a couple layers of newspaper for easy cleanup, no utensils needed.
The boil is great with homemade cocktail sauce and seafood sauce or just plain butter and lemon. Great company is also a must!
Jeff Thompson was born and raised in Baton Rouge, Louisiana. He currently attends Louisiana State University and is working toward a bachelors in Civil Engineering.
Thompson doesn’t believe in measurements and cooks by taste (kind of like how some people play music by ear). He makes shrimp and crawfish boils at least once a month and is a passionate chef. Jeff is an avid fisherman which is probably why his specialty is seafood and spice. Lots of spice.
His girlfriend, Andrea “Dre Day” Gisclair is inspired by Jeff’s cooking but is grateful for such an amazing cook so she doesn’t have to be. She kills it at breakfast tho.
All Photography by Kendra Yost