Saturday, August 5, 2017

SOUTHERN SEAFOOD BOIL

This is the Southern equivalent of a New England clambake. Add Chesapeake Bay blue crabs along with shrimp and it will be Southern. You can make this a Cajun seafood boil by replacing the Old Bay seasoning with Cajun seasoning and replacing the shrimp with crawfish. My seafood boil was made with shrimp, king crab, and Dungeness crab. I live in the Pacific NW and cannot get blue crabs.



Seafood Boil Seasoning
1 T yellow mustard seeds
1 T coriander seeds
1 T dill seed
1 T whole allspice
1 T celery seed
1 T black peppercorns
1 t red pepper flakes                    

Cut a piece of double layered cheesecloth into approximately an 8-inch square.
Add the spices and tie up tightly with cotton butcher’s twine and set aside.

2 T avocado oil
1 lb Andouille sausage or kielbasa sausage, thickly sliced
2 large onions, coarsely chopped
1 jalapeño pepper, seeded and minced
4 cups water
3 cloves garlic, left whole
12 small red potatoes, scrubbed clean
3 ears of corn, cut into thirds
1 lemon, cut in half
3 T Old Bay seasoning
4 bay leaves
1 (12-oz) bottle amber beer
2 t sea salt
2 t freshly ground black pepper

2 lbs crab claws (king, snow, or stone crab)
2 lbs large shrimp, deveined and unpeeled

Cocktail sauce, for serving
Melted butter, for serving
1 lemon cut into wedges

Nut crackers, for cracking claws

In a Dutch oven, heat the oil over medium heat.
Sauté the sausage, onion, and jalapeño for 5 minutes.
Add the water, garlic, potatoes, Seafood Boil Seasoning, corn, lemon, Old Bay, bay leaves, beer, sea salt, and black pepper.
Reduce heat, cover and cook until potatoes and corn are tender, about 10 minutes.
Add the crab and cook another 10 minutes
Add the shrimp, cover and cook another 5 minutes.

Strain through a colander or use a large spider strainer and transfer to a large serving platter or pour out onto a newspaper lined table.
Add small bowls of cocktail sauce and melted butter.
Sprinkle with additional Old Bay and garnish with lemon slices.

Serves 4 to 6