LOUISIANA CRAB AND SHRIMP BOIL RECIPES

Name: Low-Country Boil With Shrimp, Corn, and Sausage
Cook time: 20 min
Total time: 45 min
Yield: 10–12 servings
Ingredients: 2 lemons, quartered; 2 bay leaves; 3 tablespoons kosher salt; 2 tablespoons whole black peppercorns; ½-¾ cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note); 4 pounds small new potatoes (about 1½" in diameter); 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces; 2 sweet or yellow onions, peeled, quartered; 8 ears of corn, shucked, cut in half; 4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled; 1 cup ketchup; 2 tablespoons plus 2 teaspoons prepared horseradish; 2 tablespoons plus 2 teaspoons Worcestershire sauce; 1 tablespoon fresh lemon juice; Louisiana-style hot sauce, such as Crystal (to taste; optional); ¼ cup (½ stick) unsalted butter, melted; 2 tablespoons (or more) fresh lemon juice; Louisiana-style hot sauce, such as Crystal (to taste; optional); A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE - EPICURIOUS

Low-Country Boil With Shrimp, Corn, and Sausage - Epicurious image

You'll need seafood seasoning and your biggest pot for this Low-Country Boil (also called Frogmore Stew) brimming with shrimp, sweet corn, sausage, and potatoes.

Provided by Rhoda Boone

Total Time 45 minutes

Cook Time 20 minutes

Yield 10–12 servings

Number Of Ingredients 19

Ingredients

2 lemons, quartered
2 bay leaves
3 tablespoons kosher salt
2 tablespoons whole black peppercorns
½-¾ cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
4 pounds small new potatoes (about 1½" in diameter)
2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
1 cup ketchup
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
¼ cup (½ stick) unsalted butter, melted
2 tablespoons (or more) fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

Steps:

Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE - EPICURIOUS

Low-Country Boil With Shrimp, Corn, and Sausage - Epicurious image

You'll need seafood seasoning and your biggest pot for this Low-Country Boil (also called Frogmore Stew) brimming with shrimp, sweet corn, sausage, and potatoes.

Provided by Rhoda Boone

Total Time 45 minutes

Cook Time 20 minutes

Yield 10–12 servings

Number Of Ingredients 19

Ingredients

2 lemons, quartered
2 bay leaves
3 tablespoons kosher salt
2 tablespoons whole black peppercorns
½-¾ cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
4 pounds small new potatoes (about 1½" in diameter)
2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
1 cup ketchup
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
¼ cup (½ stick) unsalted butter, melted
2 tablespoons (or more) fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

Steps:

Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

More about "louisiana crab and shrimp boil recipes"

QUICK SHRIMP CREOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

My mother made shrimp Creole when I was growing up, so I’ve carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine North America, Cajun
Calories 356 calories per serving

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

See details

QUICK SHRIMP CREOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

See details

LOUISIANA SHRIMP CREOLE II RECIPE | ALLRECIPES

Crab Cake Recipes; Deviled Egg Recipes; ... cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes. ... and the ingredients and method of preparation looked to be the closest to authentic Louisiana shrimp creole…
From allrecipes.com

See details

10 BEST SEAFOOD BOIL RECIPES - YUMMLY

Apr 29, 2022 · The Best Seafood Boil Recipes on Yummly | Seafood Boil, Slap Ya Mama Crawfish Nachos, Peeled & Ready-to-eat Bbq Shrimp ... Louisiana Seafood Boil Williams-Sonoma. red skinned potatoes, spice mix, cayenne pepper, crab boil, large shrimp and 12 more. Cajun Seafood Boil Saveur. hot sauce, celery, cayenne pepper, jumbo shrimp…
From yummly.com

See details

SHRIMP AND GRITS LOUISIANA STYLE - ALLRECIPES

Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside. Step 3 Pour white wine into the skillet and stir, dissolving any …
From allrecipes.com

See details

42 CRAB RECIPES FOR WHEN YOU’RE IN THE MOOD FOR SEAFOOD

Nov 15, 2019 · Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing …
From tasteofhome.com

See details

AUTHENTIC CAJUN LOUISIANA SEAFOOD BOIL RECIPE

Add the potatoes and boil for 5 minutes (I usually cut my potatoes but traditionally you keep them whole). Step 3: Add the crabs and boil for 15 minutes. Step 4: Add the corn and boil for 5 minutes. Step 5: Add the shrimp and boil …
From explorationamerica.com

See details

LOUISIANA GULF SHRIMP - CAJUN GROCER

Gulf ShrimpLarge, Wild Gulf Shrimp caught in the United States, right out of the Gulf of Mexico. Gulf shrimp have a mild, sweet flavor and a satisfying texture. They may be seasoned and steamed, poached, grilled, boiled, or sautéed.What is a gulf shrimp?Brown, white and pink shrimp are a triad of warm water animals known collectively as “Gulf shrimp…
From cajungrocer.com

See details

40 FAVORITE CRAWFISH RECIPES - LOUISIANA COOKIN

Apr 18, 2018 · Shrimp and Crawfish Roll. This Shrimp and Crawfish Roll makes great parade or boat food. Crawfish and Corn Chowder. This Crawfish and Corn Chowder was made for spring parties. …
From louisianacookin.com

See details

LOUISIANA CREOLE CUISINE - WIKIPEDIA

Louisiana Creole cuisine (French: Cuisine créole, Spanish: Cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as influences from the general cuisine of the Southern United States.. Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana …
From en.m.wikipedia.org

See details

SEAFOOD BOIL NEAR ME IS EASY AT CRAZY CRAB SEAFOOD & GRILL

Crab Dip; Nola Shrimp; Thai Chili Calamari; Green Tomatoes; Or, start off with a Spinach, Caesar or house salad. At lunch, we offer additional salads such as Salmon Spinach, Blackened Shrimp, Chicken Caesar and Southern Fried Oyster! Rice and Pasta. Go for a traditional Gumbo of shrimp…
From crazycrabseafoodgrill.com

See details

42 CRAB RECIPES FOR WHEN YOU’RE IN THE MOOD FOR SEAFOOD

See details

AUTHENTIC CAJUN LOUISIANA SEAFOOD BOIL RECIPE

See details

LOUISIANA GULF SHRIMP - CAJUN GROCER

See details

40 FAVORITE CRAWFISH RECIPES - LOUISIANA COOKIN

See details

LOUISIANA CREOLE CUISINE - WIKIPEDIA

See details

SEAFOOD BOIL NEAR ME IS EASY AT CRAZY CRAB SEAFOOD & GRILL

See details

SHRIMP TO SHORE

Shrimp To Shore is trusted by 23,000+ consumers and businesses for restaurant quality seafood. Start your order now to taste the best kept secret in Mayport, FL. We offer elite access from our family fleet of shrimp …
From shrimptoshore.com

See details

THE ULTIMATE SEAFOOD BOIL | I HEART RECIPES

Jun 10, 2019 · Unlike my previous recipe I will be using more seafood. sure I will still be using crab, and shrimp, but I will also be tossing in some lobster tails as well! Also once our ultimate seafood boil is done, we are going to drizzle some delicious creole garlic sauce all over the crab, potatoes, corn, lobster, shrimp…
From iheartrecipes.com

See details

CRAWFISH BOIL (THE BEST CRAWFISH RECIPE!) - RASA MALAYSIA

Feb 16, 2022 · Crawfish Boil Recipe. Crawfish boil is one of the most popular crawfish recipes in summer month. It is an iconic Lousiana Cajun delicacy just like seafood boil and shrimp boil.. When …
From rasamalaysia.com

See details

VALERIE BERTINELLI'S TOP RECIPES - FOOD NETWORK

Based on the Louisiana classic, this gumbo recipe combines shredded chicken and two kinds of sausage with okra, bell peppers, celery, garlic and a bit of cayenne for some extra spice. Get …
From foodnetwork.com

See details