Cajun Seafood Boil
The Boil – Made Easy
Seafood Boil Instructions:
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OUR RECIPE IMPLIES A TYPICAL 30 QUART BOILING POT- ADJUST ACCORDINGLY FOR OTHER SIZES
Our choice of seafoods:
- 4 lb. of Jumbo Shrimp- typically sold in 2 lb. (32 oz.) bags- Get these frozen. It is cheaper that way and does not hurt the quality. Make sure you buy them RAW, shell and tail on, and deveined, not precooked.
- 5 lb. crab legs- At the store the least expensive way to buy these is going to be frozen and pre-cooked. These work perfectly! They are going to be the last thing in the pot.
*This is our typical boil, feel free to add your favorites. I will include timing for mussels, clams, and crawfish. Seafood is super easy to substitute and nothing else in this recipe changes. I suggest finding the best available seafood rather than just trying to follow this to the letter!
- 3 lb. Andouille sausage SLICED INTO BITE SIZE PIECES 1 ½- 2 INCH SECTIONS- Usually sold in sliceable links- I suggest picking up a mild not spicy version. We will be adding plenty of flavor. Finding a smoked version is always a pleasant surprise!
- 4.5 lb. of the petite medley fingerling potatoes WASHED AND KEPT WHOLE- These are typically sold in 1.5 lb. bags. If not adding or subtracting a half lb. or so does not change anything.
- 8 ears of fresh corn on the cob SHUCKED AND CUT IN HALF
- 7 whole lemons HALVED- SET 2 ASIDE TO ADD AFTER COOKED- If you super like lemon then use more!
- 2 white onions PEELED AND QUARTERED
- 1 head of garlic PEELED AND SPLIT INTO PEELED CLOVES
- 2 sticks of butter. This is to melt with about 1 ½ TBSP of Garden, Barn, and River Rub to make an incredible dipping sauce.
- Full Boar BBQ Bourbon Street Cajun- Cajun Seasoning
- Full Boar BBQ All-Purpose- Garden, Barn, and River Rub
- First step is to get your water boiling. Now remember when you are filling your pot that we are putting more stuff in there! This is not going to burn down your house like say making this mistake with a Thanksgiving turkey would, but it will make a mess so do not fill up the pot more than halfway. Once you have it filled up place it on the burner and prepare the rest of your ingredients. We will want it boiling before putting anything in.
- From here it is all a timing game. The entire boil will should take 45 minutes once you put your first thing into the pot. Let’s go through the timeline.
*Timing for fresh version of the seafood and additional types at the end
- Once the boil is complete My preferred way to season and serve the meal is simply a plastic folding table covered in either butcher paper or newspaper. Drain everything in the pot as much as possible to keep the mess to a minimum.
- Dump everything out on the table. Take the remaining lemons and half them squeezing the juice all over everything.
- After this take the remaining Cajun Seasoning and sprinkle it as generously as you like over the contents of the table.
- We are done! serve with cocktail sauce, our melted butter and Garden, Barn, and River Rub combination and we have also found our Full Boar BBQ 17th and Vine - Kansas City BBQ Sauce makes an excellent dipping sauce for this combo!
Seafood Substitutions: Times signify the minute marker you should add the seafood
- Shrimp- 30 minutes
- Crab Legs- 40 minutes
- Clams- - 25 minutes
- Mussels- 25 minutes
- Crawfish- 25 minutes
- Shrimp- 35 minutes
- Crab Legs- 35 minutes
- Clams- - 30 minutes
- Mussels- 30 minutes
- Crawfish- 30 minutes