LOUISIANA SEAFOOD BOIL RECIPE RECIPES

LOUISIANA CRAWFISH BOIL | ALLRECIPES

Louisiana Crawfish Boil | Allrecipes image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories Trusted Brands: Recipes and Tips Sparkle

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 10 servings

Number Of Ingredients 15

Ingredients

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

Steps:

Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts : Calories 540.5 calories, CarbohydrateContent 38 g, CholesterolContent 285.6 mg, FatContent 22 g, FiberContent 9.6 g, ProteinContent 51.4 g, SaturatedFatContent 7.5 g, SodiumContent 1926.6 mg, SugarContent 12.7 g

LOUISIANA SEAFOOD BOIL | WILLIAMS SONOMA

Louisiana Seafood Boil | Williams Sonoma image

A great backyard party, a real Louisiana seafood boil requires a 50-gallon pot on top of a propane burner. This stovetop version turns out a smaller feast, but the flavors are the same. Once you’ve mastered the basics, as described below, it’s time to release your inner Emeril. Exuberant cooks throw extra goodies into the pot to soak up the spicy brew (try sausage links, whole artichokes or mushrooms). Spread out some newspapers and the table is set. Saltines and cocktail sauce are optional. Cold beer is essential. Much of the flavor for a seafood boil comes from an aromatic blend of seasonings known locally as crab boil. If you can’t find one of the commercial dry mixes such as Zatarain’s or Rex at your grocery store, this recipe is a good substitute: In a bowl, mix together 12 whole cloves, 1/4 cup each coriander seeds and mustard seeds, 3 Tbs. dill seeds, 1 Tbs. each celery seeds and red pepper flakes, 2 Tbs. whole allspice, 2 tsp. black peppercorns and 6 bay leaves, crumbled. Place the mixture on a double-thick square of cheesecloth, gather the corners together and tie securely with kitchen string. Makes enough to season 5 lb. shrimp or 12 blue crabs.

Provided by WILLIAMS-SONOMA.COM

Total Time 65 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

8 quarts water
1/3 cup canola oil
6 yellow onions, unpeeled
4 celery stalks, halved crosswise
2 lemons, unpeeled and quartered
12 garlic cloves
5 bay leaves
2-inch piece fresh ginger, thickly sliced
Crab boil spice mix (see above) or 6 oz. packaged whole-spice crab boil<br>
1/2 to 3/4 cup sea salt, or to taste
1 Tbs. cayenne pepper, or to taste
1 Tbs. black peppercorns, or to taste
2 to 3 lb. small red-skinned potatoes, unpeeled
24 live blue crabs or 4 to 6 small live Dungeness crabs
6 ears of corn, husked and halved crosswise
5 lb. large shrimp, with heads attached

Steps:

Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for 10 minutes.
Add the potatoes and boil for 5 minutes. Add the crabs and boil for 15 minutes. Add the corn and boil for 5 minutes.
Add the shrimp and boil for 1 minute. Turn off the heat and let the mixture stand for 5 minutes.
Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter. The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells. Serves 8 to 12.
Adapted from Williams-Sonoma Foods of the World Series, New Orleans, by Constance Snow (Oxmoor House, 2005).

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