Down here, in south Louisiana, a very popular gathering amongst family, friends, neighbors, co-workers, and special events, are different seafood boils. They vary from shrimp, to crawfish, and crabs. Most people add lots of yummy goodies in their pots of boiling seafood, including, but not limited to, whole garlic, onions, celery, corn, potatoes, mushrooms, sausage, hot dogs, asparagus, etc. This recipe is using left overs from some delicious crawfish, potatoes, and corn we purchased at Kenny’s Seafood, in Slidell, LA, plus we wanted some extra fixins, so we boiled some sausage, carrots, onions, celery and garlic of our own in seafood boil. There’s no real amounts on this recipe, just an idea, of what to do with leftovers.
In this recipe, I cut all the corn off the cob, peeled all the garlic, cut the sausage, carrots, onions, celery, and everything else I had, in tiny pieces, and added about 2 tablespoons of mayonnaise and mixed well. It was about 3 cups of leftovers. (There was no crawfish to add, because they were so good, so we ate them all, but of course, if you have left over seafood, you can peel that and add that, too).
That’s it! Enjoy warm or cold! ♡♡♡♡