Seafood Boil Recipe
Seafood boils have a rich history deeply rooted in Southern American cuisine, particularly in regions like Louisiana and the Gulf Coast.
Equipment
- Large stockpot
- Strainer or colander
- Large serving platter or tray
- Tongs
- Kitchen knife
- Cutting board
Ingredients
- 1 pound of large shrimp
- 1 pound of crab legs
- 1 pound of crawfish (optional)
- 2 pounds of red potatoes, halved
- 2 ears of corn, shucked and cut into halves
- 1 lemon, sliced
- 1 onion, quartered
- 4 cloves of garlic, minced
- 1/4 cup of Old Bay seasoning
- Salt and pepper to taste
- 1/2 cup of butter, melted
- Chopped parsley for garnish
Instructions
- Enough water should be added to a large stockpot to cover all of the ingredients.
- To the water, add the Old Bay seasoning, salt, pepper, and minced garlic. Heat till boiling
- Add potatoes and onions after it has boiled. Simmer until just starting to get tender, about 10 minutes.
- Cook the corn for a further five minutes after adding it.Cook for five minutes after adding the crab legs.
- When the seafood is pink and thoroughly cooked, add the shrimp and crawfish, if using, and simmer for 3 to 4 minutes.
- Turn off the heat and use a colander or sieve to remove the seafood boil.
- Place the fish on a sizable serving tray or dish together with the potatoes, onions, and corn.
- Pour melted butter over the seafood and sprinkle lemon slices and chopped parsley on top.Enjoy while hot!