Gulf Coast Shrimp Boil with Texas Toast Recipe - Barbecuebible.com

Ingredients

• 2 gallons water
• 2 12-ounce cans beer
• 1/4 cup your favorite shrimp boil seasoning
• 1/4 cup your favorite Cajun seasoning
• 1/4 cup Worcestershire sauce
• 8 tablespoons (1 stick) unsalted butter
• 1 1/2 pounds fingerling (B-size) potatoes, Yukon golds or redskins
• 3 large carrots, trimmed, peeled, and cut into chunks
• 2 stalks celery, cut into 2-inch lengths
• 4 bay leaves
• 1 small bunch cilantro or parsley
• 20 fresh okra pods
• 2 ears fresh sweet corn, husked
• 1 onion, peeled and cut into 6 wedges
• Extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1 poblano, stemmed, halved lengthwise, and seeded
• 1 pound andouille sausage, cut crosswise into chunks
• 1 dozen littleneck clams
• 2 pounds large shrimp in the shell (heads on)
• 4 to 6 soft shell crabs (optional)
• Texas Toast (see below)
• Large heavy-duty grill-safe pan for the boil, such as a roaster; bamboo skewers; rimmed sheet pan