I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Saturday, August 5, 2017
SOUTHERN SEAFOOD BOIL
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 aCajun
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.
T yellow mustard seeds
T coriander seeds
T dill seed
T whole allspice
T celery seed
T black peppercorns
t red pepper
a piece of double layered cheesecloth into approximately an 8-inch square.
the spices and tie up tightly with cotton butcher’s twine and set aside.
T avocado oil
lb Andouille sausage or kielbasa sausage, thickly sliced
2 large onions, coarsely chopped
pepper, seeded and minced
4 cups water
cloves garlic, left whole
12 small red potatoes, scrubbed clean
3 ears of corn, cut into thirds
lemon, cut in half
3 T Old Bay seasoning
(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
sauce, for serving
butter, for serving
lemon cut into wedges
Nut crackers, for cracking claws
a Dutch oven, heat the oil over medium heat.
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.
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.
a colander or use a large spider
strainer and transfer to a large serving platter or pour out onto a newspaper lined table.
bowls of cocktail sauce and melted butter. Sprinkle with additional Old Bay and garnish with
lemon slices. Serves 4 to 6