SEAFOOD BOIL SPICE RECIPES

<p>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&rsquo;ve mastered the basics, as described below, it&rsquo;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.<br> <br> Much of the flavor for a seafood boil comes from an aromatic blend of seasonings known locally as crab boil. If you can&rsquo;t find one of the commercial dry mixes such as Zatarain&rsquo;s or Rex at your grocery store, this recipe is a good substitute: In a bowl, mix together 12 whole cloves, 1/4 cup <i>each</i> coriander seeds and mustard seeds, 3 Tbs. dill seeds, 1 Tbs. <i>each</i> 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.</p>

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

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ‘‘Nothing about any of this is subtle — people standing around the pot should sneeze and cough.’’ The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it’s a simple — and extraordinarily fun — way to feed a crowd. Just remember to heed Austin’s advice: ‘‘Don’t be afraid of cayenne. Don’t be afraid to let your nose run.’’

Provided by Samin Nosrat

Total Time 1 hours 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 11

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 379, UnsaturatedFatContent 3 grams, CarbohydrateContent 50 grams, FatContent 5 grams, FiberContent 7 grams, ProteinContent 38 grams, SaturatedFatContent 2 grams, SodiumContent 1326 milligrams, SugarContent 6 grams, TransFatContent 0 grams