SEAFOOD BOIL RECIPE OVEN RECIPES

Name: Seafood Boil | Lodge Cast Iron
Prep time: 15 min
Cook time: 45 min
Yield: 4 - 6
Ingredients: 2 of quarts water; 24 of ounces beer; ½ cup of Old Bay seasoning; 1 ½ tablespoons of salt; 2 of lemons, halved; 2 of heads of garlic, halved; 1 of white onion, halved (keep the root intact); 1 of pound red potatoes; 2 of ears of corn, quartered; 1 of pound Andouille sausage, cut into 2-inch pieces; 1 of pound blue grab, whole; 1 of pound mussels; 1 of pound shrimp; 1 of pound red potatoes from Seafood Boil; 2 tablespoons of olive oil; 3 of cloves garlic, minced; of Salt and pepper; of Parmesan and chives for garnish

SEAFOOD BOIL | LODGE CAST IRON

Seafood Boil | Lodge Cast Iron image

Elevate and simplify your next seafood boil with this delicious recipe.

Provided by Lodge Cast Iron

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 - 6

Number Of Ingredients 18

Ingredients

2 of quarts water
24 of ounces beer
½ cup of Old Bay seasoning
1 ½ tablespoons of salt
2 of lemons, halved
2 of heads of garlic, halved
1 of white onion, halved (keep the root intact)
1 of pound red potatoes
2 of ears of corn, quartered
1 of pound Andouille sausage, cut into 2-inch pieces
1 of pound blue grab, whole
1 of pound mussels
1 of pound shrimp
1 of pound red potatoes from Seafood Boil
2 tablespoons of olive oil
3 of cloves garlic, minced
of Salt and pepper
of Parmesan and chives for garnish

Steps:

Boil water, beer, old bay, salt, lemons, garlic, and onions in a 6 quart Dutch oven. Add potatoes and corn.
Preheat Dutch oven lid grill pan over medium-high heat, 3-5 minutes. Grill sausage for 3-5 minutes per side. Add sausage to Dutch oven and cook until potatoes are tender, about 20 minutes. Using a slotted spoon, remove everything from the Dutch oven except the broth.
Add crab, shrimp, and mussels and cook until the shells turn pink, about 10-12 minutes. Serve and enjoy.
Preheat griddle over medium-high heat, 3-5 minutes. Place potatoes on the griddle and flatten carefully with a fork or the bottom of a skillet. Drizzle the top with olive oil garlic salt and pepper.
Roast the potatoes in 450 degrees F for 20 minutes.
While potatoes are baking, return Dutch oven to a boil. Add crab, shrimp, and mussels and cook until the shells turn pink, about 10-12 minutes.
Remove potatoes from the oven and top with Parmesan and chives. Serve with seafood, corn, and lemon wedges.

SEAFOOD BOIL | LODGE CAST IRON

Seafood Boil | Lodge Cast Iron image

Elevate and simplify your next seafood boil with this delicious recipe.

Provided by Lodge Cast Iron

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 - 6

Number Of Ingredients 18

Ingredients

2 of quarts water
24 of ounces beer
½ cup of Old Bay seasoning
1 ½ tablespoons of salt
2 of lemons, halved
2 of heads of garlic, halved
1 of white onion, halved (keep the root intact)
1 of pound red potatoes
2 of ears of corn, quartered
1 of pound Andouille sausage, cut into 2-inch pieces
1 of pound blue grab, whole
1 of pound mussels
1 of pound shrimp
1 of pound red potatoes from Seafood Boil
2 tablespoons of olive oil
3 of cloves garlic, minced
of Salt and pepper
of Parmesan and chives for garnish

Steps:

Boil water, beer, old bay, salt, lemons, garlic, and onions in a 6 quart Dutch oven. Add potatoes and corn.
Preheat Dutch oven lid grill pan over medium-high heat, 3-5 minutes. Grill sausage for 3-5 minutes per side. Add sausage to Dutch oven and cook until potatoes are tender, about 20 minutes. Using a slotted spoon, remove everything from the Dutch oven except the broth.
Add crab, shrimp, and mussels and cook until the shells turn pink, about 10-12 minutes. Serve and enjoy.
Preheat griddle over medium-high heat, 3-5 minutes. Place potatoes on the griddle and flatten carefully with a fork or the bottom of a skillet. Drizzle the top with olive oil garlic salt and pepper.
Roast the potatoes in 450 degrees F for 20 minutes.
While potatoes are baking, return Dutch oven to a boil. Add crab, shrimp, and mussels and cook until the shells turn pink, about 10-12 minutes.
Remove potatoes from the oven and top with Parmesan and chives. Serve with seafood, corn, and lemon wedges.

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