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)
(crab meat and crawfish optional)
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
Preheat oven to 400 degrees.
Slice sausage into round, bite size pieces. Cut 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. Drain off extra grease.
Fill a pot with 3 cups of water. Pour in Louisiana Crawfish Boil (your preference on how much, the more the spicier). Bring to a boil then add potatoes and onions. Boil until potatoes are soft (not mushy).
Add shrimp (and peeled crawfish tails if using) to pot and turn off burner. Stir to keep shrimp under the water just until done. Shrimp should be cooked within about 2½ minutes, depending on size. Keep in mind the longer you let your shrimp, potatoes, and onion sit in the boil, the spicier it will be.
Take a large baking pan and line with aluminum foil.
*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 baking pan before placing the cooked sausage in the pan.
Spread the cooked sausage in the bottom of the pan.
Pour shrimp, potatoes and onions into a strainer to drain, then add to the baking pan.
MAKING THE SAUCE:
On medium-low heat, pour the two cans of cream of celery into a pot (I use the same pot I just boiled everything in). Add the Velveeta cubes (once again the amount will depend on your preference. I use the full 6 oz because my family likes the cheese taste and gives it a good color).
Slowly add milk while cooking the sauce down (take your time you don’t want to rush your sauce). Keep it a thicker consistency, try not to let it get runny.
Once the cheese is melted, take off heat and let sit for 2 minutes, then spoon the sauce over the pan of seafood.
Bake at 400 degrees for 15 minutes. Garnish with parsley.
Serve hot and with fresh garlic or butter rolls! Enjoy!