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Louisiana seafood boil
Here comes the ultimate family style outdoors ‘all-in-one’ pot meal! With everything all lumped together and then poured out on a newspaper lined table, this one can feed a crowd.
SERVES
8
TO
12
Ingredients
Louisiana seafood boil
- 32 cups water
- 1/3 cup canola oil
- 6 yellow onions, unpeeled
- 4 celery stalks, halved crosswise
- 2 lemons, unpeeled and quartered
- 12 garlic cloves
- 5 bay leaves
- 5 centimeter piece fresh ginger, thickly sliced
- 175 millilitres Old Bay spice
- 1/2 to 3/4 cup sea salt, or to taste
- 1 tablespoon cayenne pepper, or to taste
- 1 tablespoon black peppercorns, or to taste
- About 1 kilogram small red-skinned potatoes, unpeeled
- 1 kilogram smoked sausage, cut into 5 centimetre large pieces
- 4 to 6 Snow crab clusters
- 6 ears of corn, husked and halved crosswise
- 2 kilograms large shrimp
Creole remoulade sauce
- 3/4 cup grape seed oil
- 1/2 cup chopped green onions
- 1 medium onion, chopped
- 1/4 cup fresh lemon juice
- 1 stalk of celery, chopped
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon honey mustard
- 3 tablespoons ketchup
- 2 tablespoons chili sauce
- 3 tablespoons chopped parsley leaves
- 2 cloves garlic
- 2 tablespoons horseradish
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
Directions
Louisiana seafood boil
- Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for ten minutes.
- Add the potatoes and boil for five minutes. Add the sausage and crab and boil for five minutes. Add the corn and boil for five minutes.
- Add the shrimp and boil for one minute. Turn off the heat and let the mixture stand for five minutes.
- Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter.
- The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells.
Creole remoulade sauce
- In a food blender or processor, simply combine and process all the ingredients until silky smooth – should take about 30 seconds.
