Louisiana Seafood Boil Recipe
Servings: 12 people
Ingredients
- 5 lb. large shrimp, with heads attached
- 24 live blue crabs or 4 to 6 small live Dungeness crabs
- 6 ears of corn, husked and halved crosswise
- 2 to 3 lb. small potatoes, unpeeled
- 4 celery stalks, halved crosswise
- 8 quarts water
- 1/3 cup canola oil
- 6 yellow onions, unpeeled
- 2 lemons, quartered
- 12 garlic cloves
- 5 bay leaves
- 2-inch piece fresh ginger, sliced
- 6 oz. package whole-spice crab boil
- 1/2 cup sea salt, or to taste
- 1 tbsp cayenne pepper, or to taste
- 1 tbsp black peppercorns, or to taste
Instructions
- Pour water into a large stockpot and add oil, onions, celery, lemons, garlic, ginger, bay leaves, crab boil spice mix, cayenne, black peppercorns and salt. Bring to a boil on high heat then reduce heat and boil for 10 minutes.
- Add potatoes and boil for 5 minutes then add crabs and boil for another 15 minutes. After that, add corn and boil for 5 minutes.
- Now, add shrimp and boil for 1 minute and turn off heat. Let the mixture stand for 5 minutes in the stockpot.
- Take the seafood and vegetables out of the stockpot and transfer them to a serving platter. Use a table knife to crack the shells.
- It is recommended to serve them warm but you can serve at room temperature or chilled as well.