Ingredients:

3 lb peeled shrimp

3 lb smoked sausage (I used HOT)

3 lb small red potatoes

1 large Vidalia onion

½-3/4 cup of Louisiana Crawfish boil (this portion will be a preference option)

parsley

(crab meat and crawfish optional)

Seafood sauce:

2 cans of cream of celery

4-6 oz of Velveeta cheese, cut into small little cubes (also this portion is going to be a preference option)

3/4 cup of milk


Directions:

First preheat oven to 400 degrees.

Slice your sausages into round bite size pieces. Then cut your potatoes into small bite size pieces also. Slice onions into quarters and then smaller portions after that until you can pull them into strips. Fry down sausage on a medium to low heat just till browned.. let drain.

Fill a pot with 3 cups of water pour in Louisiana Crawfish boil (your preference on how much, the more the spicier). Once you get a boil going place in potatoes and onions. Boil until potatoes are soft (not mushy) place shrimp in pot and turn off burner ,  stir to keep shrimp under and cooking , shrimp usually cooks within 2.5 mins depending on size, keep in mind the longer you let your shrimp, potatoes, and onion sit in the boil the spicier it will be.

*if you are adding crab I suggest you keep it separate and heat it in a small skillet with a dash of Old Bay then place it on the bottom of the pan before placing the cooked sausage in the pan.

Take a large pan and line with aluminum foil, place sausage in pan.

Take pot of shrimp, potatoes and onions and pour into strainer. Once strained Take the shrimp, potatoes and onions and place in pan.