No silverware required.
I grew up near the Gulf Coast in Texas, and enjoying the ocean and its bounty of fresh seafood was a huge part of my family's life. We spent time at beach houses in Galveston, Rockport, and on Bolivar Penisula, but one place I loved in particular was a family friend's house near Freeport, Texas.
We spent the days catching blue crabs with chicken necks tied to strings off the side of our friends' little motor boat . And if we didn't catch enough for dinner, we'd buy the rest from a nearby crab shack for a special treat. Aside from a crab feast, we always had what my mom called a Farmer's Seafood Boil. I'm pretty sure that's the Texan name for this kind of shrimp boil, which is more commonly known as a Low-Country Boil or Frogmore Stew in South Carolina and Georgia, or as a One-Pot in Alabama . Rumor has it that National Guardsman and shrimper Richard Gay invented the dish in the 1960s in order to feed 100 soldiers during a National Guard exercise.
The genius of this dish is that, in addition to the shrimp, it's also made with potatoes, sausage, onions, and corn, which add layers of flavor to the broth and make it feel like a complete. The dish is also a great way to stretch shrimp in order to feed an army of hungry kiddos and adults. It's delicious, visceral, satisfying, and messy in the best way possible.
The key to making this dish successfully rides on putting the ingredients in the pot in the right order for the right amount of time. A big, Cajun crawfish boil usually appoints a "Boil Master" for this task, but I think you can handle it if you follow
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