- 2 stalks celery
- 14 ounces small waxy new potatoes
- 7 ounces button mushrooms
- 4 cloves of garlic, peeled
- 1 orange, cut into wedges
- 1 bunch of fresh thyme
- 4 tablespoons creole seasoning
- 1 tablespoon cayenne pepper
- 1 teaspoon ground clove
- 2 tablespoon salt
- 4 1/2 pounds in-shell whole shrimp (better with live crawfish if you can)
- 6 portions (3 cobs halved) frozen corn on the cob
- 2 pounds mussels (a non-traditional optional addition, if you want to add some heft to the dish)
Wash the celery, potatoes and mushrooms to remove any dirt or grit.
Place into a huge saucepan with the whole cloves of garlic, spices, orange and 4 liters (16 cups) of water. (halve the quantities if you only have a smaller pan)
Heat to a boil and cook for 15 minutes.
Rinse the shrimp several times by placing them into a bucket and filling with cold water, leaving them for a couple of minutes then draining the water and refreshing. Repeat 2-3 times.
Dump in the shrimp or crawfish and mussels (if using) and bring back to a simmer as quickly as possible.
Simmer for 3 minutes, then turn off the heat and add the frozen corn so they cool the mixture down but cook in the residual heat.
Leave the mixture to steep for 10 minutes, so the shrimp will take on more flavor.
Scoop all the bits out and transfer to large serving platter. Serve with friends or family!