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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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this new England style seafood boil is our new Christmas tradition. I combined an emeril legassi and zatarains recipe and others to come up with this perfect boil. Ingredients:
2 (3 ounce) boxes zatarain's crab & shrimp boil |
6 quarts water |
9 red potatoes (cut in halves) |
1 1/2 onions (cut in halves) |
1 1/2 lemons (cut in halves) |
3/4 cup salt |
3 tablespoons cayenne |
1 whole head of garlic (cut in half, skin on, like you would roast it) |
1 lb andouille sausage (cut in 1 inch lengths) |
3 ears corn (cut in halves) |
3 crab legs |
1 1/2 lbs shrimp |
1 dozen clam |
1 lb mussels |
Directions:
1. add zatarains bags, potatoes, onions, lemons, salt, cayenne and garlic to pot of 6 water and boil for 15 minutes. Add sausage and corn and cook another couple minutes (still boiling lightly). Add crab, cook 2 mins, turn off heat and rest for 10 minutes (making sure everything's under water). Add shrimp, clams and muscles, return to boil until shells open. Drain and serve on cookie sheets at the table.
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