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Entree
6 - 8 servings
10 minutes
35 minutes
Chef Tom Fraker
2 heads Garlic – unpeeled; cloves separated
6 Bay Leaves
3 Naval Oranges – halved
4 Lemons – halved
2 Limes - halved
1 (1 ½ lb.) bag Melissa’s Crimson & Gold Potatoes
2 Melissa’s Perfect Sweet Onions – peeled; sliced
1 (8 oz.) package Shrimp, Crab & Crawfish Boil Seasoning – divided use
4 ears Sweet Corn – husks removed; halved
3/4 cup Unsalted Butter – melted
11 oz. Fully Cooked Smoked Sausage – cut into bite size pieces
14 oz. Fully Cooked Hot Linguica Sausage – cut into bite size pieces
1-pound Raw Shrimp – peeled and deveined; rinsed
Fill a large pot about half way with cold water. Add the first 7 ingredients, half of the seasoning package spices and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Stir in the corn and cook for 10 minutes more.
Preheat the air fryer to 400ºF.
In a small bowl, combine the melted butter and the remaining seasoning package spices.
Drain the pot contents, remove the potatoes and corn, then put them into a large bowl. Add the sausages, shrimp and the melted butter to the bowl. Mix well and place into the bowl of the air fryer. You may need to do this in batches depending on the size of your air fryer.
Place the bowl into the preheated air fryer and cook for 5 minutes or until the shrimp are pink and completely cooked through.
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