Supreme Creole Crab Boil 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThis classic shrimp boil recipe by chef @michaelgulotta is a delicious way to throw some spice in your life at your next cookout!
Ingredients
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8 Pounds Whole Shrimp, Heads On
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2 Pounds Smoked Sausage, Cut into 4-inch Pieces
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6 Lemons, Halved
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2 Heads Garlic
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2 Cups Tony’s Supreme Creole Crab Boil
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2 Gallons Water
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1/2 Cup Mayonnaise
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1 Tablespoon Horseradish
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2 Tablespoon Ketchup
- Clear
Directions
- Combine Tony’s Creole Supreme Crab Boil with boiling water in a large stock pot over high heat.
- Chop top off garlic head and drop into pot, and then cover pot with a lid.
Slice lemons in half and place in pot.
- Add smoked sausage and let return to a boil.
- Once water is boiling for 5 minutes, add in the shrimp and stir. Cover pot again with the lid and turn off the heat.
- Allow the pot to sit and soak for 20 minutes.
- After 20 minutes, taste and add more seasoning if desired.
- Remove shrimp and sausage from pot with a slotted spoon onto a tray or table, serve with dipping sauce and enjoy!
Mr. Gary’s Dippin’ Sauce
- Combine Mayo, horseradish and ketchup, about 3 or 4 dashes of Tony’s Pepper Sauce, a bit of Tony’s Original Creole Seasoning, and juice of half a lemon in small dish and stir.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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