Seafood Boil
Seafood Boil
Seafood boil is a festive culinary affair that brings together the ocean's bounty in a single, communal feast. Featuring a vibrant medley of fresh shellfish like shrimp, crab legs, and clams, along with hearty vegetables such as corn on the cob and potatoes, this dish is seasoned generously with aromatic spices. Cooked together in a large pot, the flavors meld to perfection, creating a mouthwatering combination that's best enjoyed with friends and family. Dive into the vibrant flavors of a seafood boil and savor the essence of coastal dining at its finest.
- 14 Cups Water
- 1 Cluster King Crab Legs
- 5 Golden Potatoes
- 4 Large Eggs
- 3 Links Andouille Sausage
- 2 Cobs Corn
- 3 Large Lemon
- 1/2 Bag Deveined/Peeled Shrimp
- 16 tbsp Unsalted Butter (Kerrygold works well)
- 12 Cloves Garlic
- 1 Medium-Size Shallot
- 1.5 tsp Old Bay
- 1.5 tsp Creole
- 1 bundleyes Parsley
- Seafood Boil
- Cut 2 lemons into quarters. Slice the remaining lemon into wedges and set aside for garnish.
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In a large pot, combine 14-16 cups of water with the quartered lemons, Old Bay seasoning, garlic, and onion. Bring to a boil.
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Halve the potatoes and add them to the pot. Cook for 8 minutes or until they are tender.
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Add the crab and corn to the pot and cook for 5 minutes.
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Finally, add the shrimp and sausage and cook for an additional 2-3 minutes.
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Drain the seafood mixture from the pot and set it aside.
- Garlic Butter Seafood Sauce
- In a large saucepan, melt butter over medium-low heat.
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Sauté garlic and shallot until fragrant, approximately 3 minutes.
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Stir in Creole seasoning, Old Bay seasoning, red pepper flakes, and onion powder.
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Add freshly diced parsley and remove from heat.
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Pour the sauce over the seafood or into a serving dish and enjoy!
