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Seafood Boil
Created by: Howcan Team
Ingredients
- 3 quarts water
- 1/2 cup Old Bay seasoning
- 2 pounds small red potatoes
- 2 pounds smoked sausage, cut into 2-inch pieces
- 6 ears of corn, shucked and cut into thirds
- 4 pounds large shrimp, deveined and shells on
- 2 pounds crab legs
- 1 lemon, cut into wedges
- 1/2 cup melted butter
- Salt to taste
Instructions
- In a large pot, bring 3 quarts of water and Old Bay seasoning to a boil.
- Add the red potatoes and smoked sausage to the pot and cook for 10 minutes.
- Add the corn to the pot and cook for an additional 5 minutes.
- Add the shrimp and crab legs to the pot and cook for 3-4 minutes, or until the shrimp are pink and the crab legs are heated through.
- Drain the seafood boil and transfer to a large serving platter.
- Squeeze lemon wedges over the seafood and drizzle with melted butter.
- Season with salt to taste.
- Serve hot and enjoy!
Seafood boil, also known as Lowcountry boil or Frogmore stew, originated in the coastal regions of the southern United States, particularly in the Lowcountry of South Carolina. This communal dish has its roots in the Gullah Geechee culture and was traditionally prepared outdoors in large pots. The dish typically includes a mix of shellfish such as shrimp, crab, or crawfish, along with corn on the cob, sausage, and potatoes, all seasoned with a blend of spices like Old Bay seasoning. Chefs and restaurants in the Gulf Coast, particularly in Louisiana, are renowned for their mastery of the seafood boil, with variations in seasoning and accompaniments. Today, the best versions of this dish can be found in seafood shacks and coastal restaurants across the southern United States. The key to a perfect seafood boil lies in the freshness of the seafood and the balance of flavors in the seasoning. Some alternative methods for making this dish include using different spice blends or adding unique ingredients like artichokes or mushrooms for a twist on the classic recipe.
50 min
6
450 calories
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