- Yield: 8 servings
Low Country Seafood Boil
Ingredients
- Water - 1 gallon (actual amt depends on size of pot)
- Crab Boil - 2, 3 oz packages
- Salt - 1/2 cup
- Tabasco - 1/4 cup
- Large Lemon - 1, cut into quarters
- Medium Onion - 8 medium, peeled and quartered
- Artichokes - 4, cut in half
- Carrots - 3, peeled and cut into chunks
- Small Potatoes - 1-1/2 lbs
- Corn-on-the-cob - 4, cut into 1 or 2 inch pieces
- Crawfish - 3 lbs.
- Large Shrimp - 1 lb. (unpeeled)
- Andouille Sausage or Kielbasa - 1 lb., cut into 2 inch pieces
Instructions
Combine water, crab boil, salt, TABASCO® Sauce, and lemon in a very large saucepot with removable wire basket and bring to a boil. Add onions, artichokes, carrots and potatoes and return to boiling. Reduce heat to low, cover, and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables.
Add corn, crawfish, shrimp and sausage to basket in pot and return to boiling. Reduce heat to low, cover, and simmer 5 to 8 minutes, just until crawfish are done. Carefully remove basket from pot.
To serve, arrange vegetables, seafood and sausage on a large platter or place on newspaper or brown paper. Serve with plenty of cold beer and French bread.
*Or, substitute other shellfish for crawfish. Cook blue crabs 20 minutes, dungeness crabs 25 to 30 minutes; cook lobsters 25 minutes per pound.
