Seafood boil for 2 (with leftovers) cooked in a home kitchen on a conventional stove. Soak up the last tastes of summer!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Cajun
Keyword: Seafood boil
Servings: 10Servings
Calories: 381kcal
Ingredients
3quartswater12 cups
1can12 ounces beer (optional - we used Samuel Adams Summer Ale)
¼cupOLD BAY® Seasoning
1tablespoonsmoked sweet paprika
2bay leaves
1tablespoonsalt
1teaspoonfresh cracked black pepper
1lemonsliced into ¼'' thick circles
8small red potatoes
1large onionscut into wedges
4whole cloves garlic
4ears fresh cornshucked and halved crosswise
2poundsunpeeled jumbo shrimp21 to 25 count
2poundscrawfishwe had to use frozen pre-cooked because that's all we could find in NE
Accoutrements: lemon wedges1 tablespoon melted butter per person, crusty bread, and plenty of hot sauce
Instructions
Bring water, beer, and seasonings to boil in large, heavy-bottomed stockpot on high heat.
Add potatoes, lemon pieces, garlic, onions. Cook at a steady boil for 10 minutes.
Add corn. Cook 7 minutes.
Stir in shrimp and crawfish. Cook 5 minutes or just until shrimp turn pink.
Drain cooking liquid (I strained mine and froze it for seafood risotto or paella). Pour contents of pot into large serving bowl or platter.
For an authentic Louisiana-style set up, serve your seafood boil on a table covered with newspaper.
Fill your plate and squeeze fresh lemon juice over everything. Spread the softened garlic on crusty bread and dip in the strained broth. Dip your bites in a drop of melted butter, hot sauce, or both!
Notes
The shrimp and crawfish taste great cold the next day. Corn and tater's can easily be heated in a bit of leftover broth.