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!
ring it to a roiling boil.
When the water is
rawfish with fresh water and boil.
If you want, use
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.
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.
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.
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.
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
Heat oil in a large saucepan on high. Saute onion and garlic 2-3 minutes, until tender. Add chili flakes and cook, stirring, 1 minute.
Mix in wine and bring to a boil. Boil, uncovered, until liquid is reduced by half.
Stir in soup and 2 cups water. Bring to a boil. Reduce heat to medium and stir in seafood mix. Season to taste.
Simmer, covered, 3-5 minutes, until seafood is cooked. Serve sprinkled with parsley and accompany with lemon wedges.