Bouillabaisse de crevettes à la louisianaise

Ingrédients

• 2 3-ounce packages Zatarain's Crawfish Shrimp & Crab Boil seasoning
• 8 ounces Zatarain's Concentrated Shrimp & Crab liquid boil
• 1 cup iodized salt ((basic table salt, nothing fancy))
• 1-4 tablespoons cayenne pepper
• 1 yellow onion (halved)
• 2 lemons (halved)
• 1 fresh pineapple (top and bottom removed, peeled, and left whole)
• 2 pounds small red or yellow potatoes (not bite-size)
• 4 heads of garlic
• 5-8 ounces button or crimini mushrooms (whole)
• 1 pound whole carrots (scrubbed, trimmed, and cut in half)
• 6 ounces canned black olives (do not drain)
• 3 ears of corn (broken in half OR 6-8 ct frozen mini ears of corn)
• 1 small head of cauliflower (leaves removed)
• 1 pound green beans (trimmed)
• 1-2 pounds andouille sausage or smoked sausage (cut into 2-3 inch pieces)
• 2-4 pounds extra large or jumbo shrimp (deveined with shell-on)

Préparation

1. 1

   Fill a giant pot of water halfway and bring to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.

2. 2

   Add the onions, lemons, potatoes, and fresh pineapple, and bring to a boil. When the pot is boiling again, add the garlic, mushrooms, carrots, and olives. Return to a full boil.

3. 3

   Add the corn, cauliflower, green beans, and sausage. Add more cayenne, if you want it spicy. Bring the pot back to a full boil.

4. 4

   Add the shrimp to the pot. Cook just until the shrimp start to turn opaque and the shells are pink, about 2 to 3 minutes.

5. 5

   Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.

6. 6

   Serve immediately with Cajun dipping sauce.