After being in Houston for so long, I discovered how important crawfish season is! Houstonians have crawfish boils or attend crawfish boils whenever they can.
There’s something beautiful about gathering over a large pot of fish, a nice beverage, and excellent friends or family! This seafood boil offers the same option!
INGREDIENTS
There are five clusters. Snow crab legs, carefully washed
1 pound deveined shrimp, tail on 1 pound thickly sliced Andouille sausage
6 ears of corn
6 red baby potatoes
BOILING SEAFOOD SEASONINGS
5 tbsp. Old Bay seasoning
1 lemon, whole, juiced
three bay leaves
SAUCE FOR BOILING SEAFOOD
3 teaspoons diced garlic
4 sticks 1 entire onion, diced 1 lemon, juiced Butter
1 tablespoon olive oil
Optional: 2 cups chicken broth (see notes below).
1-2 teaspoons Tabasco sauce
SEASONING FOR SAUCE (ADJUST THE LEVEL OF SPICINESS TO YOUR PREFERENCE)
3 tbsp. Old Bay seasoning
three tablespoons Paprika
1 tbsp. cayenne pepper
1 tablespoon crushed red pepper flakes
1 tsp lemon pepper seasoning (optional, depending on fresh lemon juice)
Get Chicory-Powered Ingredients
INSTRUCTIONS: BOIL SEAFOOD
Fill a large stockpot halfway with water, leaving enough space at the top for the seafood. Combine the old bay seasoning, lemon, and bay leaves in a mixing bowl. Bring to a gentle boil.
Combine the crab legs, sausage, and corn. Cook for 15 minutes, covered with a lid.
Stir in the shrimp. Boil for 5 minutes (shrimp will turn pink if overcooked; do not overcook).
Remove the bay leaves and drain the water. Transfer to a serving dish or keep the stockpot warm.
Pour the excellent garlic butter sauce over everything, and/or keep some on the side to dip the shellfish in (recipe follows).
SAUCE WITH GARLIC AND BUTTER
In a skillet over medium heat, melt one stick of butter and one tablespoon of olive oil. Sauté the onions until they are transparent.
Sauté the garlic for 30 seconds, stirring regularly to prevent it from burning. Mix in the lemon juice and spices. Cayenne and red pepper can be adjusted to taste.
Add the remaining three sticks of butter. Simmer, stirring regularly, until the butter melts.
If you’re using chicken broth, whisk it into the mixture now. Pour some over your favorite seafood and/or keep some aside for dipping.
Enjoy!
NOTES The sauce is “cut” with chicken broth. It has no effect on the flavor in any manner. In fact, it’s fantastic to add broth to if you’re attempting to make extra sauce, or to pour directly over your seafood boil. Sauce can also be used as a dipping sauce.
