Shrimp and Crab Boil
(from cokerlj’s recipe box)
I don’t add as much spice as real Cajuns like but feel free to adjust spices to your liking.
Also, all the amounts are “guess-ta-ments”.
Source: Linda Coker
Categories: Seafood
Ingredients
- 1-2 pounds snow crab leg clusters
- 1-2 pounds shrimp...you can leave in shells or take shells off in advance
- OPTIONAL: Some crawfish can also be used if you like them. Even fresh whole blue crab can be tossed in.
- 1 pound polish sausage cut in 2 inch circles
- several handfuls of red skinned new potatoes
- 4-5 frozen mini corn on the cob
- 2 beers (I like to use a dark beer, but any will do.)
- water as needed for everything to float around in
- 2 heaping tablespoons Old Bay Seasoning
- 2 teaspoons Cajun/Creole seasoning
- 2-3 slices lemon, remove seeds
- 3 whole stems parsley
- 1-2 teaspoons salt
- 1 heaping teaspoon paprika
- Melted butter or clarified butter for dipping.
Directions
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NOTE: If the above mixture is not spicy enough for your tastes you can either add more Cajun seasoning (but remember that it has salt in it) or ground cayene red pepper.
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Put beer and water into a large pot.
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Add Old Bay, Cajun seasoning, salt, paprika, lemon slices and parsley stem. Bring to a rolling boil.
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Toss in potatoes…return to a boil. Simmer for about 15 minutes.
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Toss in mini corn on cob…return to a boil. Simmer for about 10 minutes.
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Toss in crab leg clusters and sliced sausage…return to a boil and simmer about 10 minutes.
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Toss in shrimp…return to a boil and simmer until shrimp turns pink. Don’t over cook shrimp…it will depend upon size of shrimp…even very large shrimp shouldn’t take more than 5 minutes of simmering at the most.
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To serve the traditional way…fish out the parsley stems and lemon slices…DRAIN all liquids.
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contd.
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Then for the fun part…cover table/counter with white butcher paper or even clean brown kraft paper. Put out the clarified butter and crab crushers.
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Everyone sit around and dive in eating with fingers…so messy but so good.