Seafood Boil
Ready In: 1 hr 5 mins
Serves: 8-10
Ingredients
Stock
- 3 gallons water
- 2⁄3 cup salt
- 2 tablespoons whole black peppercorns
- 2 (4 ounce) packages dry crab boil (I'm guessing at the size)
- 1 cup liquid crab boil concentrate
- 1 tablespoon hot sauce
- 3 lemons, halved
- 3 yellow onions, peeled and quartered
- 3 heads garlic, unpeeled and cut in halve
- 1 tablespoon emeril's creole seasoning (or your favorite)
- 5 bay leaves
- 24 -36 ounces beer
Everything else
- 12 new potatoes
- 3 ears corn, cut into thirds
- 1 lb asparagus, ends trimmed
- sausage
- 6 lbs live crawfish
- 6 lbs large shrimp, head on
- 1 dozen live crab
- 1 cup melted butter, as an accompaniment
Directions
- 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.
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