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)
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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).
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