New Orleans Style Seafood Boil

Anyone who intimately knows me can tell you that I absolutely love, love, love seafood. It does not matter if it’s boiled, broiled, fried, baked, grilled, or sautéed I will eat it up and ask for more.

Now is the season when blue crabs and crayfish are plentiful. I usually prepare some type of seafood boil on the weekends to eat with family and friends while hanging in or around my hot tub. Last evening was the start of this ritual for me when my hunny and I, who is also from ‘Nawlins, prepared a large ‘gumbo pot’ of boiled seafood.

It’s really simple to prepare if you have all of the ingredients on hand. The main goal for starters is make sure you flavor the water with spices and herbs before adding the seafood.  I usually use whatever I have left over in the refrigerator.

Ingredients:

 

  • One bell pepper (any color will do)
  • One garlic
  • One medium onion and/or several shallots and/or green onions
  • Several baking potatoes cut into ¼ pieces
  • Several corn on the cobs
  • ½ cup Zatarians Crab Boil (taste water to determine if more is needed)
  • 150 ozs of water (I usually fill up my blender jar two and one half times as a measurement)
  • 2-3 lbs of shrimp
  • One dozen of crabs
  • 1-2 lobsters are optional

Directions

  1. Gently boil all of the seasonings together for approximately 20 minutes.  
  2. Add corn and potatoes and boil for another 10 minutes
  3. Add blue crabs and/or lobsters, return to boil and cook for 10-15 minutes
  4. Add shrimp and turn off heat. The hot water will cook the shrimp
  5. Let stand for one hour so that the seafood will absorb the flavors of the water
  6. Eat and enjoy with your favorite cold beverage.

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Chef Lynn Ware

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