Seafood Boil

Submitted by Donna H

"My husband is allergic to ALL seafood so I remove the sausage and vegetables before adding the seafood so he can enjoy it too. Note: If you'd like to cook everything together then skip step 4. Also may need to add the asparagus when you add the seafood so it doesn't over cook. Adjust the amounts of seafood to your liking."

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Serves: 8

ingredients

• Stock

• 11355.0 ml water
• 157.80 ml salt
• 29.58 ml whole black peppercorns
• 2 (226.79 g) package dry crab boil (I'm guessing at the size)
• 236.59 ml liquid crab boil concentrate
• 14.79 ml hot sauce
• 3 lemons, halved
• 3 yellow onions, peeled and quartered
• 3 head garlic, unpeeled and cut in halve
• 14.79 ml emeril's creole seasoning (or your favorite)
• 5 bay leaves
• 680.38-1020.58 g beer

• Everything else

• 12 new potatoes
• 3 ear corn, cut into thirds
• 453.59 g asparagus, ends trimmed
• sausage
• 2721.55 g live crawfish
• 2721.55 g large shrimp, head on
• 1 dozen live crab
• 236.59 ml melted butter, as an accompaniment

directions

1. Using a stock pot with a basket insert combine the stock ingredients and bring to a boil. Taste and adjust seasonings.
2. Add the sausage, potatoes and corn, cover and return to a boil, boil 5 minutes.
3. Add asparagus and boil for 5 minutes or until asparagus is done.
4. Remove vegetables.
5. Return stock to a boil.
6. Add the crawfish, shrimp and crab, cover and turn off the flame.
7. Allow the mixture to steep for 15–20 minutes.