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
rawfish with fresh water and boil.
If you want, use
Place corned beef in Dutch oven; barely cover with hot water. Add onion, garlic, cloves and bay leaves.
Simmer, covered, but do not boil, one hour per pound or until fork tender.
Remove meat from liquid; add potatoes and carrots.
Cover and bring to a boil; cook 10 minutes.
Add cabbage wedges; cook 20 minutes longer or until vegetables are done.
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.
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!
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.
1. In a stockpot, combine the seafood boil and salt with 6 quarts of water and bring to a boil.
Bring water and bag to a boil.
Add potatoes and boil for 20 minutes.
Remove shrimp bag and add corn and boil for 20 more minutes.
Add sausages and boil for 8 minutes more, then add shrimp and boil 4 more minutes after this; drain off all water and spread onto table that has been covered with paper sacks.
Serve with cocktail sauce and tartar sauce.
Use paper plates and there is no clean up except one pot.
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.
nd crab boil package.
Bring to a boil.
Boil approx 10
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.
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.
ater to a full boil. Add salt, shellfish boil, sausage, and potatoes
Boil a gallon of water, crab boil and salt.
Add potatoes, boil 10 minutes longer.
Then add your onions and sausage; boil 5 minutes longer.
Then add shrimp and corn and boil 5 more minutes. Drain and serve.
In a very large saucepan with a removable wire basket, heat water, crab boil, salt, Tabasco sauce and lemon to boiling.
Add onions, artichokes, carrots and potatoes; heat to boiling.
Reduce heat to low.
Cover and simmer 20 minutes or until vegetables are tender.
Carefully remove vegetables.
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 stockpot about 1/2 full with water. Squeeze lemons into water and add to water.
Put Zatarain's package in water. Bring to a boil. Add potatoes, celery, onion and bell pepper; cook for 5 to 7 minutes. Then add sausage, corn and okra. Cook for 10 minutes. Add shrimp and mushrooms; cook for 2 minutes.