Louisiana Seafood Boil

• 2 cups of Louisiana Pepper Exchange Cayenne Puree
• 2-3 pounds of fresh shrimp (add crab or crawfish as you like)
• 2 large onions and 1 head of celery, quartered
• 1 pound of sausage of choice, cut into 2-inch pieces
• 2 heads of garlic, end cut, root left intact
• 2 lemons, juiced, plus 1 zested
• 6 red potatoes (halved)
• 4 ears of corn

Directions

1. In a large pot, combine 1 gallon of water, onion, celery, garlic, lemon juice and zest, salt (to taste), and Louisiana Pepper Exchange Cayenne Pepper Puree.
2. Bring to a simmer and cover. Cook for 15 minutes.
3. Add sausage, corn, and potato.
4. Cover and cook another 15 minutes.
5. Remove sausage, corn, potato, and garlic from mixture.
6. Add shrimp and simmer for 2-3 minutes.
7. Remove from heat, combine with sausage, corn, and potato.
8. Serve warm.