Len-NJ
03-01-2010, 06:17 PM
http://gastrotravels.com/foodie-holiday-fat-tuesday-eat-drink-and-party/
Louisiana Seafood Boil
Ingredients
1/3 cup canola oil
6 yellow onions, unpeeled
4 celery stalks, halved
2 lemons, unpeeled and quartered
12 cloves garlic
5 bay leaves
2 inch piece of fresh ginger, thickly sliced
6 oz crab boil spice mix such as Zatarain’s
1/2 – 3/4 cup sea salt
1 tablespoon cayenne pepper
1 tablespoon black peppercorns
2-3 lbs small red potatoes, unpeeled
24 live blue crabs
6 ears of corn, husked and halved
5 lbs large shrimp with heads attached
Step 1
Pour 8 qt water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice, salt, cayenne, and peppercorns and bring to a boil over high heat. Boil for 10 minutes.
Step 2
Add the potatoes and boil for 5 minutes. Add the crabs and continue boiling for 15 minutes. Add the corn and boil for 5 minutes longer.
Step 3
Add the shrimp and boil for 1 minute. Turn off the heat and allow the mixture to rest for 5 minutes.
Step 4
Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm on top of newspaper or on a platter.
Of course you’ll want plenty of ice cold beer – I recommend Abita which is brewed near New Orleans.
Louisiana Seafood Boil
Ingredients
1/3 cup canola oil
6 yellow onions, unpeeled
4 celery stalks, halved
2 lemons, unpeeled and quartered
12 cloves garlic
5 bay leaves
2 inch piece of fresh ginger, thickly sliced
6 oz crab boil spice mix such as Zatarain’s
1/2 – 3/4 cup sea salt
1 tablespoon cayenne pepper
1 tablespoon black peppercorns
2-3 lbs small red potatoes, unpeeled
24 live blue crabs
6 ears of corn, husked and halved
5 lbs large shrimp with heads attached
Step 1
Pour 8 qt water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice, salt, cayenne, and peppercorns and bring to a boil over high heat. Boil for 10 minutes.
Step 2
Add the potatoes and boil for 5 minutes. Add the crabs and continue boiling for 15 minutes. Add the corn and boil for 5 minutes longer.
Step 3
Add the shrimp and boil for 1 minute. Turn off the heat and allow the mixture to rest for 5 minutes.
Step 4
Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm on top of newspaper or on a platter.
Of course you’ll want plenty of ice cold beer – I recommend Abita which is brewed near New Orleans.