Oct 102019

Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the high point of you dining out year.

1 gallon Cold Water

1 cup unsalted Crab Boil Powder

3/4 cup Salt

1/2 teaspoon ground Cayenne Pepper

4 Lemons, halved and squeezed

1 Orange, halved and squeezed

2 jumbo Yellow Onions, quartered

6 ribs of Celery, coarsely chopped

2 heads Garlic, halved crosswise

5 pounds Louisiana Shrimp, heads on, in shell

In a large pot, add all ingredients except shrimp and bring to a boil. Add shrimp, cover, and return the mixture to a boil. Cook for 1 to 2 minutes, depending on the size of the shrimp. Turn off heat. Let shrimp soak for 30 minutes. Strain and let cool at room temperature.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.