Hey, Cajun! I grew up in Mobile. Not too terribly far from Louisiana. I get my Gulf shrimp from Sexton’s in Birmingham (if you know Sexton’s in Destin, it’s the same family). We have a family spice we use. Think Slap Ya Momma or Swamp Fire. We do the potatoes first. Just boil them with the spices in the boil. Then, we spice it up a bit, and do the shrimp. When we pull the shrimp, we dust them and mix it real good to get it spicy as hell on the shells. Also, the seasoning dissolves doing this. Finally, we will cook the sweet corn in the same water.
To serve, I’ll cover the table in newspaper, put out the bowls of food and little buckets of Country Crock to roll the corn. I make a dipping sauce with Zatarains Creole Mustard, prepared horseradish, fresh squeezed lemon and a touch of ketchup.
Its simple, but we enjoy the hell out of it.