OLD BAY BOIL BAGS 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 RECIPE ...

Low-Country Boil With Shrimp, Corn, and Sausage Recipe ... 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.

CRAB RANGOON CASSEROLE | RACHAEL RAY | RECIPE - RACHAEL ...

Crab Rangoon Casserole | Rachael Ray | Recipe - Rachael ... image

Rachael shares her easy twist on crab rangoon, serving it casserole-style topped with cheddar cheese + baked wonton strips.

Provided by Rachael Ray

Number Of Ingredients 30

Ingredients

2 tablespoons olive or peanut oil
3 large shallots
minced or finely chopped
4 cloves garlic
grated or finely chopped
1 inch ginger
grated or minced
1 bay leaf
Salt and pepper
3 tablespoons dry Shaoxing or dry sherry
1 cup chicken bone broth or stock
1 pound picked king crab leg meat or lump crab picked through for cartilage or shell
pulled into small bite-sized pieces (for a fun
inexpensive version
imitation crab works too
of course)
1 tablespoon Old Bay seasoning
2 teaspoons hot sauce
1 ½ tablespoons each light soy and dark soy sauce
1 brick (8 ounces) cream cheese
cut into pieces
½ cup sour cream
1 bunch scallions
trimmed and finely chopped
1 pound wide egg noodles
2 cups shredded sharp white cheddar cheese (8 ounces)
8 egg roll wrappers or 16 wonton wrappers
cut into thick strips
Non-aerosol cooking spray
¼ cup minced or finely chopped chives

Steps:

Preheat oven to 400°F, with rack at center
  Heat water to boil for egg noodles
  Heat large nonstick skillet over medium heat with oil, add shallots and soften 2 minutes
Add garlic, ginger, bay, salt and pepper, stir a minute more, then add Shaoxing or dry sherry and chicken broth or stock
Season the crab with Old Bay and hot sauce and soy sauce
  Melt cream cheese into the shallots, garlic and ginger, add sour cream and scallions and reduce heat to low
Salt water, drop the egg noodles and cook 5 minutes
Listicle: Rachael Ray 9" x 13" Ceramic Baker Add crab to sauce and warm through
 Toss with egg noodles and spread into casserole dish
  Top with cheddar and bake 5 minutes until bubbly and browned
Arrange the egg roll wrappers or wonton wrappers on parchment and spray with oil
When you remove casserole, add the wontons and brown 3 to 4 minutes
  Top casserole with chives and wontons and serve

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