If you’ve never had a shrimp boil you’re not alone. Most of us never experienced this delight unless we were from the Gulf—primarily Southeastern Texas or Louisiana. It’s a right of passage in these parts. Balmy late spring afternoons are spent with friends and family eating copious amounts of shrimp, sausage, corn and crawfish—all washed down with some cold beer and loud laughs.
I know this now, but as a Native Californian this was news to me—that is until 2004 a restaurant popped up near my home called The Boiling Crab. It was love at first bite. Their delicious sauce known as “The Whole Sha-Bang!” complete with your choice of spice level (I always went for the crazy XXX spicy) is so addictive and flavorful. They nailed the recipe to pair perfectly with fresh crustaceans.
The Boiling Crab changed the game by developing an amazing sauce complete with butter, Cajun spices, lemon pepper, tons of garlic— a potent compound that penetrated the food; differing greatly than simply boiling the food in a water bath with spice mix tossed in. The Boiling Crab took the traditional shrimp boil to the next level. I’m not alone. The Boiling Crab spawned a million copycats. Every city I’ve been to now has a generic “Cajun Crawfish / Crab Shack” that uses a similar sauce and this was unheard of before The Boiling Crab.
So here I pay homage to one of my absolute favorite delights by recreating this banging dish at home. Come along and have some fun with it. Throw a party and enjoy the deep flavors of the Gulf wherever you may be.
If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)
The Whole Sha-Bang! Sauce