Step 1/8
- 3 yellow onions
- 12 celery stalks
- 6 bell pepper (assortment of colors)
Dice the yellow onions, the celery stalks, and the bell peppers. Press the cloves of garlic
Step 2/8
- 1½ tbsp oregano
- 1½ tbsp thyme
- 3¾ tbsp paprika
- 3 tbsp garlic powder
- 1½ tbsp onion powder
- 1½ tbsp basil
- 1½ tbsp sage
- ¾ tbsp salt
- 1½ tbsp cayenne pepper
- 1½ tbsp ground black pepper
Mix together all the spices in a small bowl.
Step 3/8
- 3 lbs Andouille sausage
- 3 lbs smoked sausages
Slice the Andouille and smoked sausages and put them in the pan to brown a little. Add part of the spice mixture to the sausages
Step 4/8
Fry hot pork sausage separate from the other sausages
Step 5/8
Fry and crumble the bacon
Step 6/8
- 3 lbs jumbo shrimp (peeled and deveined)
(optional) cook the shrimp. If added to the pot raw, add a little earlier than before serving
Step 7/8
- 5 14.5 oz cans of diced tomato with green chilies
- 32 fl oz chicken or vegetable broth
- 16 fl oz lager beer
- 10 fl oz Zatarin’s Cajun Hot Sauce
- 3 tbsp Worcestershire sauce
- 8 bay leaves
Combine the cooked meats, diced vegetables, garlic, and canned items in a large stock pot. Heat on medium to low and gradually add in spices while cooking.
Step 8/8
If already precooked, add the shrimp in just before serving.