Posts Tagged ‘Crawfish’

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

I love, love, love seafood.  Any kind of seafood!  But I especially enjoy boiling seafood on weekends. I will usually make a meal out of it by adding corn on the cob, red new potatoes and when in season, live crawfish.

If you love seafood as much as I do and are intimidated by the idea of boiling seafood yourself, follow my recipe below and you’ll realize how super easy it is.

1. In a large stock pot add the following and bring to a rapid boil.

  • 2 gallons water
  • 2 packs Zatarains crab boil or 1 1/2 cups of Zatarains powder crab boil (sold in gallon containers)
  • 2 tablespoon cayenne pepper or 1 whole pepper
  • 1 bell pepper, quartered
  • 1 large onion quartered
  • 2 heads of garlic
  • 2 lemons, quartered
  • 1 cup rough chopped celery

Optional:

  • Handful bay leaves
  • 1-1/2 pounds small red potatoes
  • 4 half-ears of frozen or fresh corn
  • 1 pound sausage, cut into 3-inch pieces

2.  Add 1 dozen blue crabs and cook for 10 mins and reduce heat to low.

3.  Add 2 lbs large shrimp with heads on and simmer for another 5 mins and turn off.

4.  Let soak for 1 hour to absorb all of the wonderful flavors before serving.

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Now that your boiled seafood is ready for serving, you may wonder how to go about actually eating them easily.  I’ve been ‘picking crabs’, ‘peeling shrimp’ and ‘pinching tails and sucking heads’ (crawfish of course! LOL!) since I was a kid.  Instead of me explaining to you how to pick (peel) crabs with ease, check out this video demonstrated by Chef Justin LeBlanc of Bevi Seafood in New Orleans.  Enjoy and let me know what you think in the comments below!!

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Chef Lynn Ware

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