Seafood Boil
salt to taste (start with 1/2 to 1 cup and taste before adding food)
1/2 cup white vinegar*
1/2 cup Old Bay Seasoning
2 packages Zatarain's CrabBoil
2 large onion, peeled and quartered
2 or 3 heads garlic, halved crosswise
3 pounds kielbasa sausage, cut into 1 inch pieces
5 pounds new red potatoes
4 lemons, halved
1 tablespoon diced green chile pepper, or to taste
12 ears fresh corn, cut in half
10 pounds medium shrimp
12 blue crabs
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Use a large pot, I suggest using a turkey fryer as it has the basket with holes in it, making it easy to drain and separate the food from the broth. Fill it half full with water, bring to a full boil. Add salt, vinegar, Old Bay Seasoning, crab boil, onion and garlic. Boil for 2 minutes. Add the sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.
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This is best done outdoors around a picnic table. Cover picnic table with four to five layers of newspaper. Drain the broth from the pot and spread in the center of the table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done.If you want or need to do this indoors, cut the recipe in half and use large pots such as canning kettles or the largest stock pot you can find.
*The vinegar helps the crab meat come out of the shell easier. |
