shrimp boil!

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I'm planning on doing a shrimp boil in the summer, seeing as I have access to some kick-ass shrimp.

I'm looking for any tips at all though - like, what sort of sausage? A good firm one or a crumbly one? Kielbasa isn't as wide spread as it is in the states.

Also, is beer a necessity as part of the stock? I'm thinking yes.

This: http://www.chefrick.com/html/shrimpboil.html is the sort of recipe I'm thinking...

― Porkpie (porkpie), Tuesday, 4 April 2006 20:26 (nineteen years ago)

you want a spicy, garlicky flavor so perhaps you could try using merguez if you can't get kielbasa.

― lauren (laurenp), Tuesday, 4 April 2006 20:38 (nineteen years ago)

Kielbasa's more on the crumbly side - you could try making your own - rough chopped pork and veal, pork fat, garlic, black pepper, salt, mustard seed, tiny bit of paprika.

― Jaq (Jaq), Tuesday, 4 April 2006 20:43 (nineteen years ago)

woul;d a soft chorizo work then? or would it stain the water too much? It's great boiled in a caldo verde

― Porkpie (porkpie), Tuesday, 4 April 2006 20:45 (nineteen years ago)

Chorizo might work! Maybe with an extra clove or two of garlic. But it will probably make everything more orangey-pink, but tasty. It's got some different spices in there though - cumin, coriander(?), oregano, allspice(?), but would still be yummy.

What kind of sausages do you use in cassoulet? Whatever that is would be close.

― Jaq (Jaq), Tuesday, 4 April 2006 20:55 (nineteen years ago)

Also, is beer a necessity as part of the stock? I'm thinking yes.

hot sauce hot sauce hot sauce hot sauce

and andouille

― Jordan (Jordan), Monday, 10 April 2006 15:19 (nineteen years ago)

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