CAJUN CRAB BOIL RECIPE RECIPES

A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth generation of his family to produce the hot sauce, served Mr. Pépin and his wife a bountiful crab boil. ” People helped themselves,” Mr. Pépin wrote, adding, “We washed the banquet down with plenty of cold beer.” Here, he substitutes blue crab for crawfish, and kielbasa for the hot Cajun sausage. But whatever you use, keep Mr. Pépin’s recommendation and have a beer alongside.

Provided by Jacques Pepin

Total Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 8

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 1075, UnsaturatedFatContent 27 grams, CarbohydrateContent 123 grams, FatContent 48 grams, FiberContent 15 grams, ProteinContent 51 grams, SaturatedFatContent 16 grams, SodiumContent 2024 milligrams, SugarContent 24 grams, TransFatContent 1 gram

Cajun Crab Boil a.k.a Low Country Boil combined with the Hasty-Bake Basting Pan will be a huge hit at your next backyard party. A hickory and oak smoked kissed charcoal inside the Hasty-Bake Charcoal Grill along with the butter compounded with salt, pepper and garlic powder makes for delicious dipping for the corn and shrimp! Ingredients:

• 6-8 quarts of water, seafood stock or combination of both
• 2 ounces Zatarain’s Shrimp & Crab Boil (or crab boil bags)
• 2-4 tablespoons “SLAP YA MAMA” Cajun Seasoning (or to taste)
• 5 tablespoons Kosher salt
• 1 tablespoon white vinegar (helps crab meat to release from shell)
• 2 lemons (halved)
• 5-6 garlic cloves (smashed)
• 1-2 onions (quartered) yellow or white, your choice
• 1 ½ pounds small potatoes (halved) yellow, red, mixed, your choice
• 4 ears fresh corn on the cob (halved) (frozen will work but fresh is better, if you can get it)
• 1-2 pounds sausage (1/2”-3/4” sliced) Kielbasa or Andouille, your choice (Purchase At Any Local Meat Market)
• 1-2 pounds thawed shrimp (16/20 or 21/25) peeled & deveined (Purchase At Any Local Fish Market)
• 5 pounds thawed Snow Crab legs (Purchase At  Any Local Fish Market)

Directions:

1. Fill 1/2 of the firebox with charcoal (in the center) and light, allowing all coals to light (a few Comp Logs help maintain temp)
2. Place your Hasty-Bake Basting Pan in the center of your grill & fill 2/3 full of liquids (water/seafood stock/combo)
3. Once coals are well lit, raise firebox within a few inches of basting pan
4. Add Zatarain’s Shrimp & Crab Boil or Crab Boil Bags and “SLAP YA MAMA” Cajun Seasoning
5. Add Kosher salt, white vinegar, lemon halves and smashed garlic cloves
6. Bring liquid to a boil (a large piece of foil over basting pan will help get temp up faster)
7. Add potatoes and boil for 5 minutes
8. Add corn and boil for 5 minutes
9. Add sausage and boil for 5 minutes
10. Add crab legs and boil for 5 minutes
11. Add shrimp and boil for 3-5 minutes (until shrimp are opaque)
12. Pull all ingredients from basting pan (large aluminum pan helps) and dump on table covered with a table cloth
13. Dig in and enjoy a delicious dinner with your friends/family

   

Provided by Hasty-Bake

Total Time 0 minutes

Prep Time 30 minutes

Number Of Ingredients 20

• Ingredients

Nutrition Facts : ServingSize 5-6, Calories []