INGREDIENTS
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3 lb peeled shrimp
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3 lb smoked sausage (I used HOT)
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3 lb small red potatoes
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1 large Vidalia onion
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1/2-3/4 cup of Louisiana Crawfish boil (this portion will be a preference option)
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parsley
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(crab meat and crawfish optional)
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Seafood sauce:
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2 cans of cream of celery
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4-6 oz of Velveeta cheese, cut into small little cubes (also this portion is going to be a preference option)
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3/4 cup of milk