Tuesday, May 13, 2014
A Family Favorite
There is nothing better than dumping out a big pot of seafood, red potatoes, corn on the cob, and sausage onto newspaper and dipping that and a big hunk of bread into butter sauce. Yum! My family absolutely loves when I say it's Shrimp Boil night. If I splurge and add crab legs to this, there is almost a fight between us and a mad dash to get the crab legs first. We cooked our shrimp boil outside on the turkey fryer since there is a lot of food and we didn't want to heat the house up. But you can do it on the stove if you have a pot big enough or even cook it in two pots.
I remember the first time we took our daughter to a seafood restaurant when she was young, about 4 or 5. I had ordered one of those buckets with similar items to a crab boil, and I spent the entire meal cracking the legs and giving her the meat. Our son is pretty much the same way and will ask everyone at the table if he can have their crab legs. The kid won't drink sodas, but he'll eat crab legs.
I hope your family loves this too, and I hope no one steals your crab legs.
1 lb shrimp, deveined (peeled if you like)
8 mini corn on the cob, cut in half
3 lbs red potatoes, halved
1 lb Andouille sausage, sliced
4 lemons, halved
1 whole head of garlic, cloves separated and peeled
1 large onion, sliced
1 lb crab legs
One shrimp boil seasoning pouch (I used Zatarain's Shrimp Boil)
A really big pot
A big loaf of fresh bread, like Italian
FOR THE BUTTER SAUCE:
1 stick butter
1 clove garlic, minced
1-2 teaspoons lemon juice
Salt & pepper, to taste
Put the potatoes, lemons, garlic, onion, and seasoning pouch in your really big pot and fill the pot about 3/4 of the way full. Bring it to a boil. After 15 minutes of boiling, add the corn to the pot. 10 minutes after the corn goes in, add in the sausage and crab legs. After about 8 minutes, add the shrimp. Cook the shrimp about 3-5 minutes or until the shrimp are done.
Meanwhile, melt the butter with the garlic, lemon juice, and salt and pepper.
To serve the Shrimp Boil, strain the pot and dump it out onto some newspaper or spread out paper bags. Serve small bowls of the butter sauce and hunks of the bread with the Shrimp Boil and dunk everything in the butter sauce.