![]() ![]() ![]() Add the sausage pieces to the hot oil and cook until browned on all sides. Cook the Sausage: Heat oil in a large stockpot set over medium-high heat.Here’s how I go about constructing my seafood boils: While seafood boils do require a lot of ingredients, the cooking process remains pretty simple. For Serving: This is optional, but I generally serve a seafood boil on layers of newspaper, with lemon wedges and hot sauce.For Garnish: I like to garnish this meal with fresh ground black pepper and chopped fresh parsley.Seafood: Round up some pre-cooked snow crab legs and raw shrimp.Potatoes: I like to use fingerling potatoes or yukon gold potatoes.Corn: Cut your corn into 2-inch pieces before starting – it cooks faster this way.Water: To mix in with the broth and the beer.You can also use vegetable broth, if you want. Broth: My go-to for this recipe is low sodium chicken broth.Seasoning: I like to keep it pretty simple and just use old bay seasoning and bay leaves.Smoked Sausage: Cut your sausage into ½-inch slices before starting.You can also use whatever other cooking oil you have on hand (canola, olive, etc.). Vegetable Oil: For cooking the sausage in.What do you need to make this dinner a reality? Good question! Here are all of the seafood boil necessities that you’ll want to gather up: With all of that food you would think that it would take a lot longer, but the process is actually pretty quick! And, once everything is cooked, you just choose your favorite garnishes, serve it with lemon, and then you can enjoy. ![]() The best part about this meal is that the whole thing can be made in just under an hour. The corn and potatoes are boiled until absolutely tender, the meat is seasoned to perfection in a flavorful broth, and full, happy stomachs are guaranteed all around. It’s got everything, and by everything, I mean shrimp, crab legs, sausage, corn, and potatoes. The gills should be discarded, but there is a lot of meat in the claws and sides under the top shell.If you can’t decide what to have for dinner tonight, this Seafood Boil is going to solve all of your problems. ![]() It does take work to remove the meat from the crabs, but I find it very satisfying and soooo worth the effort. All diners can share eating out of a communal container and dipping into the pot of lemon butter. I like to cover the table with newspapers so that any shells and drippings can be rolled up and easily discarded. Remove all the boil ingredients from the main pot into a serving container. While the boil is sitting, melt the butter with the lemon juice and a pinch of salt in a small pot or metal bowl. Remove the pot from the heat and allow the boil to sit for 10 minutes to allow the flavors to meld. Finally, add the shrimp and boil for 2-3 minutes until they just start to turn red. Add the blue crabs, cover, and cook 5 minutes. Add the corn on the cob, cover, and cook for 5 minutes, making sure the water returns to a strong boil after the addition of each ingredient. When it’s boiling add the potatoes and cook until they are just able to be pierced easily with a knife, about 15-20 minutes. You may need to stoke up the fire with smaller kindling to get it hot enough to boil. Add crab boil spice, lemon, salt, celery and garlic cloves. Place a large covered pot with 3 quarts of water on the grill over the fire. ![]()
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