Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.
Fill a large pot 1/2 to 2/3 full of water.
Start water heating.
Put the corn-on-the-cob and potatoes in hot water and cook until almost done.
Bring water to a boil.
Add onion, lemon, seafood boil and cayenne pepper.
Place 1/4-inch water in broiling pan. Heat broiler. Rinse fish. Place in pan. Squeeze lemon juice over fish. Sprinkle with salt and garlic powder. Sprinkle with Cajun seafood spice until fish is completely covered. Sprinkle with small amount of olive oil. Broil 5 minutes. Turn carefully. Broil 5 minutes or until fish flakes easily when tested with fork.
Check frequently - do not overcook. Serve with rice. Makes 4 servings.
Combine all dry ingredients (except salt) in a square of cheesecloth and tie with string.
Bring a large pot of water (enough for about 4 pounds of seafood) to a boil, add the bag of seasoning, salt and cayenne pepper or hot sauce.
At this point, I also like to add one lemon, sliced, and 4 to 6 cloves of garlic, slivered or sliced.
Let the seafood boil liquid simmer for at least 30 minutes or until water is tinted and seasoned.
Add seafood or vegetables, and cook until done.
Drain and ENJOY!
Light Brown Cajun Roux: In a black iron
ater and bring to a boil. Simmer uncovered for 12 to
Dissolve roux in water and boil about 1/2 hour.
Add chopped onions.
Cook additional 1/2 hour.
Add okra.
Add salt and pepper to taste with crawfish boil added.
Add tomato sauce and seafood. When gumbo comes to boil, lower heat and cook 15 to 20 minutes. Add file if desired.
Serve over rice.
ring it to a roiling boil.
When the water is
ook the Rice --- with crab boil added here to cut down
rawfish with fresh water and boil.
If you want, use
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
ater and bring to a boil. Simmer for 10 minutes, just
Add all ingredients and dilute with milk to desired consistency.
I like to use an imitation seafood mix (crab and lobster chunks, fresh shrimp, clams).
Heat over a medium heat until hot.
Put into warmed crock-pot and serve from the crock-pot for gatherings.
Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp.
Boil until the shrimp turn pink.
Peel if need be.
Serve with Recipe #458602.
Scrub clams, set aside.
Fill a 5- or 6-gallon pot about 2 thirds full with water;bring to a boil.
Add potatoes, onions, and salt; cover and cook over high heat 20 minutes.
Add clams, crabs, crab boil, garlic, lemons, and vinegar; cook an additional 10 minutes.
Add corn, and cook 5 minutes.
Remove from heat, and add shrimp; let stand in water 5 minutes.
Drain off water.
Arrange boiled seafood and vegetables on a large serving platter.
Serve with melted butter and cocktail sauce.
In large pot, bring sausage and potatoes to boil.
While boiling, add enough Old Bay to cover top of water.
Boil for 10 minutes and add corn.
Add hot sauce to taste and boil 5 minutes. Add shrimp and bring to a boil.
When it begans to boil, remove from heat and let stand 5 minutes.
Drain and pour all ingredients onto large platter.
Sprinkle with Old Bay, if desired and serve with garlic bread.
In a very large pot of water (at least 6 quarts), add Seafood Boil and boil for 5 minutes.
Add sausage; boil for 5 more minutes.
Add corn, boil for 5 more minutes.
Add shrimp; stir until shrimp are pink.
Remove from heat and drain into colander. Serve immediately in a large bowl with hot bread and cold beer or white wine.
Use fingers and enjoy!
1. In a stockpot, combine the seafood boil and salt with 6 quarts of water and bring to a boil.
ender but crunchy.
Add seafood, starting with the items that
In a large boiling pot, bring a gallon of water, crab boil and salt to a boil.
Add potatoes and boil for 10 minutes.
Add onions and sausage and boil for 5 minutes.
Add shrimp and corn.
Boil for 5 minutes more.
Drain and serve with crusty bread and a cold beverage.
Makes 6 servings.