Here's The Best Cajun "Individual" Louisiana Low Country Crawfish, Shrimp, Sausage & Seafood Boil

I never experience any kind of seafood boil until getting stationed at the Charleston submarine base back in the late 1970's.   This has turned into one of my all time favorite cooks to do for a large group of people or just myself!    You can add anything that you like to your boil and not put in anything that you do not like.    Below are my directions for the best "Individual" Louisiana Low Country Crawfish, Shrimp, Sausage, Seafood Boil!

01:  I started with 4 quarts of water to a rolling boil.   Then I added my Louisiana Crawfish, shrimp and crab Cajun package to the water.    This package should be in your grocery store.  I purchased it at Winn Dixie.

You want to cook the potatoes and carrots first checking them after approx. 6 min. in a rolling boil till they start to get soft.   When this happens, turn off the fire put some ice in the water to stop the cooking process, but not so much that they do not stay hot, and let them soak for 30 min.   The longer the soak the spicer the food will be.   I moved my potatoes & carrots to a tin foil lined bowl with some of the seasoned water to soak.

02:  Reheat the water and you may want to add some more of the spice, for the potatoes soak up a lot of the flavor.  I did not have another package of Louisiana cajun seasoning.  I used 1/4 cup of Cayenne pepper added to the water in place of a 2nd Louisiana Cajun package.

Once the water get to a rolling boil, throw in the Sausage and shrimp a couple minutes apart and watch the water carefully.    Shrimp can be tricky, for they cook very quickly, (30 sec. to 1 min.).   When you think the shrimp are done, by tasting them of course, turn off the fire and throw in the frozen corn.   This is assuming that you are using frozen corn from the store and not fresh.   ** I used ICE to cool down the shrimp cooking process.   I did the corn by itself as I wanted the corn really spicey.   I was sucessful in that! 

I used my ladle to spoon out the sausage and schrimp into a small bowl.  Adding enough water with the cajun seasoning in it to cover everything.   I let this soak for 30 minutes to make it really spicy.   I was sucessful in that! 

03:   I put my forzen corn on the cob in the Cajun boil water.   Letting it boil for 6-7 minutes.   Then I removed it from the heat and let it soak for 25 -30 minutes to make it really spicy.   I was sucessful in that! 

***I covered potatoes and carrots in a bowl to keep them hot.  I did the same for the sausage and shrimp.  Notice I used tin foil to line my bowls.   This made for "Very Easy" clean up.    I was sucessful in that!    You can use a cooler to do the same thing if you are doing a large Cajun boil.   Use a large plastic trash bag in place of the tin foil for a easy clean up.

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