Combine water, beer, Old Bay, salt, lemons, garlic, and onions in a large 8- to quart stockpot; bring to a boil over medium-high. Add potatoes, sausage, and corn, and cook until potatoes are tender, about 20 minutes. Using a slotted spoon; remove all solids from pot, and spread in a single layer on a large baking sheet lined with parchment paper or newspaper.
Return cooking liquid to a boil; add crabs, and cook until shells are bright orange and crabmeat flakes easily, about 10 minutes. Serve crabs with potatoes, sausage, corn, and lemon wedges.
Rating: 3 stars 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1. Read Reviews Add Review. By Mark Driskill. Pin Print More. Recipe Summary test active:. Add crab legs, shrimp, and frozen corn to stockpot, using tongs to incorporate them into the broth. Cover pot, and let mixture stand, undisturbed, 15 minutes. Reduce heat to low; gradually add butter pieces, whisking until mixture is emulsified and thickened do not let sauce boil.
Remove from heat; stir in parsley, Old Bay, lemon juice, hot sauce, Worcestershire, and cayenne and transfer to a sauceboat or small serving bowl. Working in batches, drain the seafood boil in a colander, using tongs to help transfer ingredients to the colander and then to a serving platter. Serve the seafood boil alongside the warmed Old Bay Butter Sauce. I was unsure if Cajun seasoning and old bay seasoning were being used interchangeably. The dish tasted better when I "winged" the recipe.
Fabulous recipe. We added a couple small lobester tails. The butter sauce is incredible, don't forget to put some on your corn and potatoes too! Seafood Boil with Cajun Seasoning. Rating: 3. Read Reviews Add Review. By Liz Mervosh. Should I add the cooked sausage after the I cook the boil. Thank you so much for your help!
If you are making it in the oven, there is no need to boil and cook the sausage. Yes, you can always prepare more sauce if you like! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of followup comments via e-mail. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Search. Seafood boil made just like in New Orleans, Louisiana, with shrimp, crawfish, Manila clams and a homemade Cajun seasoning and butter sauce.
So easy and delicious! Prep Time 20 minutes. Cook Time 10 minutes. Total Time 30 minutes. Ingredients 1 lb. Instructions Rinse the shrimp with water, Use a pair of scissors to cut off the mustache and legs. Set aside. Soak the crawfish in water and rinse a few times until the water becomes clear.
Rinse and scrub the Manila clams. Drain and set aside. Combine all the ingredients of the Seafood Boil Seasoning in a bowl. Stir to mix well. Fill a large stockpot halfway with water and bring to a boil.
Add the lemon halves, follow by the shrimp, crawfish, Manila clams and corns. Cover the stockpot and cook the seafood and corns until they turn red or cooked through, about 2 minutes. Drain the seafood and corns, discard the water and lemon. While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic.
Saute the garlic for 1 minute not brown.
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