13 December, 2020

Dang Ol Seafood Boil

Posted in : Seafood on December 13, 2020 by : Brian

There’s nothing better than dumping a big ol pot of seafood out onto a newspaper lined table top and going to town with a cold beer and lots of napkins. The seafood options are endless here, but the only secret is adding them at the right times during the boil, to ensure proper cooking.

16 c Water
2 Lemons (quartered)
1 Yellow Onion (quartered)
3 Sprigs Fresh Italian Parsley (chopped)
2 Sprigs Fresh Thyme
3 Sprigs Fresh Dill (chopped)
8 Cloves Garlic (chopped)
2 tbsp Old Bay Seasoning
1 lb Andouille Sausage (cut into 2″ chunks)
4 ears Corn (cut in half)
10 Red Potatoes
Choice of Seafood: Salmon, Halibut, Shrimp, Crawfish, Clams, Mussels, Crab, Lobster, Scallops

STEP 1:
In a large stock pot, boil the water, lemons, onion, parsley, thyme, dill, garlic, and old bay. Simmer for 45 minutes.

STEP 2:
Add potatoes and corn. Simmer on medium for 20 minutes.

STEP 3:
Turn heat to low. Add the lobster tails, crab, crawfish, and andouille sausage. Simmer for another 15 minutes.

STEP 4:
Add the clams, and mussels. Simmer for another 10 minutes.

STEP 5:
Cut fish into 3″ chunks. Turn the heat off and add the fish, shrimp, and scallops. Let sit with no heat for 10 minutes. Strain and dump on a newspaper lined table to serve.