BOIL POT RECIPES

Name: One Pot Seafood Boil
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8-12 serving(s)
Ingredients: 1 large onion, chopped; 6 garlic cloves, minced; 4 tablespoons olive oil; 1/4 teaspoon course black pepper; 1 teaspoon salt; 1/2 teaspoon red pepper flakes; 1/4 teaspoon dried thyme; 1/4 teaspoon dry basil; 1/4 teaspoon dried parsley; 2 cups dry white wine; 21 ounces chicken broth; 12 small red potatoes; 2 -3 ears corn, cut into 1 to 2 inch pieces; 1 lb smoked sausage, of your choice cut into 1 to 2 inch pieces (I used homemade andouille); 6 ounces raw crawfish tail meat (fresh or frozen); 6 ounces raw peeled shrimp (fresh or frozen); 6 ounces raw scallops (fresh or frozen,any combination can be used seafood, clams, mussels, lobsters)

ONE POT SEAFOOD BOIL RECIPE - FOOD.COM

One Pot Seafood Boil Recipe - Food.com image

This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8-12 serving(s)

Number Of Ingredients 17

Ingredients

1 large onion, chopped
6 garlic cloves, minced
4 tablespoons olive oil
1/4 teaspoon course black pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/4 teaspoon dry basil
1/4 teaspoon dried parsley
2 cups dry white wine
21 ounces chicken broth
12 small red potatoes
2 -3 ears corn, cut into 1 to 2 inch pieces
1 lb smoked sausage, of your choice cut into 1 to 2 inch pieces (I used homemade andouille)
6 ounces raw crawfish tail meat (fresh or frozen)
6 ounces raw peeled shrimp (fresh or frozen)
6 ounces raw scallops (fresh or frozen,any combination can be used seafood, clams, mussels, lobsters)

Steps:

In a large pot (5 qt) over medium heat saute onion in olive oil until light brown.
add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
Add wine and cook until reduced by half (about 20 to 30 minutes).
Add broth.
From this point cover tightly.
Add potatoes and sausage, cook 10 minutes.
Add corn and herbs, continue to cook until corn is tender but crunchy.
Add seafood, starting with the items that take longest to cook.
Serve immediately in large bowls.
Serve with day or two old crusty bread (French etc.). You'll want to mop up all the juice.

Nutrition Facts : Calories 558.8, FatContent 24.6, SaturatedFatContent 6.6, CholesterolContent 89.3, SodiumContent 1273.4, CarbohydrateContent 52.2, FiberContent 5.5, SugarContent 6.8, ProteinContent 23.3

LOW-COUNTRY BOIL RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Low-Country Boil Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories main-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
8 ears of corn, cut in half
4 pounds medium shrimp

Steps:

Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

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