Cajun & Creole : Seafood Boil
Susan Truscott
ingredients
- 1 gallon water
- 2 (3-ounce) packages crab boil
- 1/2 cup salt
- 1/4 cup Original TABASCO® brand Pepper Sauce
- 1 large lemon, cut into quarters
- 8 medium-size white onions, peeled
- 4 artichokes, cut in half
- 3 carrots, peeled and cut into 2-inch pieces
- 1 1/2 pounds small red potatoes
- 4 ears corn-on-the-cob, broken in half
- 3 pounds live crawfish*
- 1 pound large shrimp, unpeeled
- 1 pound andouille sausage or kielbasa, cut into 2-inch pieces
directions
- 1
Combine water, crab boil, salt, TABASCO® Sauce,or Frank’s Red Hot and lemon in a very large sauce pot with removable wire basket and bring to a boil. Add onions, artichokes, carrots and potatoes and return to boiling. Reduce heat to low, cover, and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables.
- 2
Add corn, crawfish, shrimp and sausage to basket in pot and return to boiling. Reduce heat to low, cover, and simmer 5 to 8 minutes, just until crawfish are done. Carefully remove basket from pot.
- 3
To serve, arrange vegetables, seafood and sausage on a large platter or place on newspaper or brown paper. Serve with plenty of cold beer and French bread.
- 4
*Or, substitute other shellfish for crawfish. Cook blue crabs 20 minutes, dungeness crabs 25 to 30 minutes; cook lobsters 25 minutes per pound.
- 5
Makes 8 servings.
Source: Susan Truscott
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