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Ingredients
– 1 lb (450g) large shrimp, peeled and deveined
– 1 lb (450g) mussels, scrubbed and debearded
– 1 lb (450g) clams, scrubbed
– 1 lb (450g) crawfish tails (or substitute with crab legs)
– 4-6 smoked sausages (such as Andouille), sliced
– 4-6 red potatoes, halved
– 1 large onion, sliced
– 3 cloves of garlic, minced
– 1/4 cup (55g) unsalted butter, softened
– 2 lemons, sliced
– 1/4 cup (15g) chopped fresh parsley
– 1 teaspoon Old Bay seasoning
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4-6 cups (1-1.5L) seafood broth
– 1/4 cup (60ml) white wine (optional)
Instructions
1. Prepare the garlic butter: Mix softened butter, minced garlic, Old Bay seasoning, Cajun seasoning, paprika, salt, and pepper in a bowl.
2. Prepare the seafood: Rinse the shrimp, mussels, clams, and crawfish tails under cold water. Pat dry with paper towels.
3. Heat the broth: In a large pot (at least 30-quart capacity), combine seafood broth, white wine (if using), and sliced onion. Bring to a boil over high heat.
4. Add the potatoes and sausage: Add the halved potatoes and sliced smoked sausage to the pot. Cook for 10-12 minutes, or until the potatoes are slightly tender.
5. Add the seafood: Add the shrimp, mussels, clams, and crawfish tails to the pot. Stir to combine.
6. Add the garlic butter: Reduce heat to medium-low and add the garlic butter to the pot. Stir until the butter is melted and the seafood is coated.
7. Cook until done: Cook for an additional 5-7 minutes, or until the seafood is cooked through and the shrimp are pink.
8. Serve: Serve the seafood boil hot, garnished with lemon slices, chopped parsley, and crusty bread on the side.
Tips and Variations
– Use a variety of seafood to make the boil more interesting.
– Add other aromatics like carrots, celery, or bay leaves to the broth for added flavor.
– For a spicier boil, add more Cajun seasoning or use hot sauce like Frank’s RedHot.
– Serve with corn on the cob or other boiled vegetables for a heartier meal.