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!
ing it to a roiling boil.
When the water
awfish with fresh water and boil.
If you want, use
going to cook the seafood in.
Next, make
equired by the recipe. For instance, the original recipe calls for 2 oz of
Dough for Puffs: Melt butter in 1/
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!
elted, add the shrimp; cook for 2 minutes, shaking the pan
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.
Fill a large 2 to 3 gallon pot halfway with water.
Place seafood pouch in water and bring to a boil.
Put potatoes in and cook for 15 minutes.
Place sausage in and cook for 20 minutes. Place corn in pot and cook for 7 to 10 minutes.
Place shrimp in pot and cook for 3 minutes.
(Use amounts sufficient for number of people you are serving.)
nd crab boil package.
Bring to a boil.
Boil approx 10
o a full boil over medium heat and boil one minute; stir
Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot.
Add potatoes; simmer 15 minutes.
Add corn and sausage; simmer 8 minutes.
Add shrimp, cover, and turn off heat.
Let shrimp sit 10 to 15 minutes to absorb flavor.
Drain liquid, and spread shrimp boil out on a newspaper-covered table.
Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.
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.
Bring a gallon of
water with the crab boil and salt to a boil.
Add corn
and
boil
for 5 minutes.
Add potatoes and boil for 10 minutes.
Add
onions
and
sausage and boil for 5 minutes. Add shrimp.
After
5
minutes, drain and serve with crusty bread and a cold beverage.
Makes 6 servings.
nd salt, continue to saute for a few more minutes.
Using a stock pot with a basket insert combine the stock ingredients and bring to a boil. Taste and adjust seasonings.
Add the sausage, potatoes and corn, cover and return to a boil, boil 5 minutes.
Add asparagus and boil for 5 minutes or until asparagus is done.
Remove vegetables.
Return stock to a boil.
Add the crawfish, shrimp and crab, cover and turn off the flame.
Allow the mixture to steep for 15-20 minutes.
ater to a full boil. Add salt, shellfish boil, sausage, and potatoes
add zatarains bags, potatoes, onions, lemons, salt, cayenne and garlic to pot of 6 water and boil for 15 minutes. Add sausage and corn and cook another couple minutes (still boiling lightly). Add crab, cook 2 mins, turn off heat and rest for 10 minutes (making sure everything's under water). Add shrimp, clams and muscles, return to boil until shells open. Drain and serve on cookie sheets at the table.
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.