Erin & Kyle's Wedding Shrimp Boil

Serves about 100, give or take a few

Spice Bags (makes 6 large cotton bags):

• 6 T whole black peppercorns
• 6 T whole coriander seeds
• 12 T whole cloves
• 9 T whole allspice

Grind all above and add:

• 20 T cayenne pepper
• 12 T garlic powder
• 12 T paprika
• 6 T onion powder
• 6 T dried thyme
• 6 T dried oregano
• 6 T dried mustard
• 6 T dried dill weed
• 20 bay leaves, crumbled

Add water about 1/2 to 2/3 way up in two large (40 qt.) turkey fryers. Add three spice packets and 1/2 box of kosher salt (I prefer Diamond) to each pot. Bring to a strong rolling boil (about 40 minutes).

Add about 1/4 of below to each pot and boil for about 10-12 minutes, until potatoes are nearly done, but still firm to the tooth:

• 20 lbs. fingerling potatoes
• 48 ears corn, shucked and broken into fourths
• 1 Costco-size container peeled garlic
• 5 lbs. smoked Andouille sausage, cut into 1-inch pieces
• 8 yellow onions, cut into large pieces

Add about 1/4 of below to each pot and boil for 3-4 minutes until shrimp are just done.

• 50 lbs. large, uncooked, peeled shrimp
• 8 lemons, cut into wedges

Lift drain basket from pots and pour ingredients onto paper-covered table. Cover generously with Old Bay seasoning and pads of butter. Serve with bread, more butter and Crystal hot sauce. Provide plates, forks, wet naps and toothpicks.

Bring water to a boil again, repeat with the remainder of ingredients and enjoy!

Spice blend recipe modified from Alton' Brown's crawfish boil