Seafood Boil
This is a wonderful dinner for the lake! Everything is cooked outside in the turkey fryer pot, then poured in big bowls on the table…delicious…
Ingredients
6 ears fresh corn, cut in half
2 pkgs. andouille sausage (or Boar’s Head smoked sausage)
5 lbs. new red potatoes
4 lbs. shrimp defrosted (DLM frozen, shelled, uncooked)
artichokes
1 can Old Bay
4 lemons, cut in half
2 large onions, cut in half
2 heads garlic, top cut off
littleneck clams, optional
condiments
french bread or baguettes
bowls of melted butter/lemon, for dipping
bottles of hot sauce, Crystal brand
fresh parsley, for garnish
cocktail sauce, for dipping
additional Old Bay
bucket, for corn cobs and shrimp shells
freezer paper, butcher paper or newspaper for table
ramekins or squirt bottles, for sauces
paper towels
tongs
Directions
When using the turkey fryer, fill about 2/3 full of water, add a couple cans of beer. Bring to a boil (takes about 1 hour).
To make a flavorful broth, add 1/2 cup salt, 5 bay leaves, whole can of Old Bay seasoning (or seasoning pack from crab feast), 4 lemons, halved and squeezed into water, 1 bunch of fresh thyme, 2 or 3 onions, quartered, 2 heads of garlic, halved.
You want a very aromatic broth with plenty of salt and spices. Taste it; don’t be afriad to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients. Adjust seasoning with salt. Can add wine or beer to spice it up!
Add the potatoes to the pot to give them a head start; simmer for 20 minutes. Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil for 8 to 10 minutes until they open. (If not using clams, just keep the mixture boiling for that extra 8 minutes). If adding lobster tails, put in a few minutes before the shrimp. Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes. Or you can boil them for 3-4 minutes and then serve. Drain and spread the shrimp, sausage, clams, corn, potatoes and onions out on a newspaper or freezer paper covered table. Serve with lemons and plenty of napkins or paper towels, buckets for cobs and shells :)
Condiments are important…melted butter, lemons, cocktail sauce, hot sauce, french bread, Old Bay
Notes
If you don’t want to spread it on picnic tables, place in those big while metal bowls or platters at the lake.
Could also put them in large disposable roasting pans down the table.
My turkey fryer is a 32 qt. pot
Made this for GNO at the lake, turned out great!
Might add 1 ½ cups of Old Bay next time…delicious
Think about reserving some of the cooking broth for dipping?
Made for kids reunion 2013 - wonderful - next time add more sausage and maybe lobster
French bread for dipping was perfect! Used a whole can of Old Bay
Another tip, after you bring everything out, toss with 2 tbsp. butter and a cup of broth
Have wet ones and lemons for cleanup
Make the picnic table fun with buckets, flowers, condiments, cone holders for carrots and celery.Tip: after removing from pot, toss with butter and some of the broth before serving. Have wet ones and lemons and paper towels for cleanup.
Sauces
Lemon butter, hot sauce, cocktail sauce, Old Bay, lemons, malt vinegar, salt and pepper
All condiments in trays & containers down the table
Celery, carrots & fennel on ice in containers down the table
Side Dishes
Coleslaw
Tomato/Cucumber Salad
Fresh Fruit Platter
Dessert
S’mores
Watermelon Wedges