Category: Meat & Seafood
Style: Cajun/Creole
Special Consideration: Quick and Easy
Servings: 8-12
Description:
This boil is done best on an outdoor cooker. I use a blue/white speckled enamel waterbath canner over a propane flame (outdoor fish cooker thing) but I think a turkey fryer works great too. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Ingredients:
water
6-8 TBS Old Bay Seasoning
3 TBS Sea salt
4-5 Bay leaves
2 bottles Beer
++++++++++++
5 pounds new potatoes (small red ones) – scrubbed but not peeled
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed – break in half
15-18 blue crabs – cleaned, shell removed, body broken in half
4 pounds fresh shrimp, peeled and deveined
newspapers
Directions:
Fill a huge pot about half full of water and add next four ingredients – bring to a rolling boil on an outdoor cooker, or medium-high heat indoors. Taste water mixture for salt and add more if necessary – you don’t want this overly salty.
Add potatoes, and sausage, and cook for about 10 minutes.
Add the corn and crabs; cook for another 5 minutes.
Add the shrimp when everything else is almost done, and cook for another 3 minutes.
Drain off the water immediately and dump the contents out onto a picnic table covered with newspaper. Serve with cornbread, fresh sliced tomatoes, and cocktail sauce on the side.
DO NOT DUMP THE WATER ON YOUR GRASS OR YOU WILL HAVE A 2-YEAR DEAD SPOT!
No comments:
Post a Comment