How To Make Seafood Boil
Shrimp, crawfish, and Manila clams are coated with a spicy butter sauce made from homemade seafood seasoning and Louisiana hot sauce for a seafood boil.
Ingredients
- 1 lb head-on and shell-on shrimp, rinsed
- 1 lb crawfish, rinsed
- 1 lb Manila clams, rinsed and scrubbed
- water, for boiling
- 1 lemon, halved
- 2 ears corn, cut off the cob into 2-inch pieces
- 2 sticks unsalted butter, melted
- 2 heads garlic, peeled and minced
- 2 tbsp Louisiana hot sauce
For Seafood Boil Seasoning:
- 4 tbsp Old Bay seasoning
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tbsp ground black pepper
- 2½ tbsp sugar
Instructions
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Rinse the shrimp with water. Use a pair of scissors to cut off the mustache and legs. Set aside.
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Soak the crawfish in water and rinse a few times until the water becomes clear. Rinse and scrub the Manila clams. Drain and set aside.
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Combine all the ingredients of the Seafood Boil Seasoning in a bowl. Stir to mix well. Set aside.
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Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, follow by the shrimp, crawfish, Manila clams, and corns. Cover the stockpot and cook the seafood and corns for about 2 minutes until they turn red or cooked through.
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Drain the seafood and corns, discard the water and lemon. Set aside.
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While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic. Saute the garlic for 1 minute (not till brown).
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Add the Seafood Boil Seasoning and Louisiana hot sauce to the skillet. Stir to mix the spicy butter sauce well. Turn off the heat.
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Transfer the seafood and corn into the spicy sauce, stir to combine well.
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Serve immediately and enjoy.
Nutrition
- Sugar: 12g
- :
- Calcium: 286mg
- Calories: 673kcal
- Carbohydrates: 30g
- Cholesterol: 431mg
- Fat: 50g
- Fiber: 4g
- Iron: 6mg
- Potassium: 525mg
- Protein: 32g
- Saturated Fat: 30g
- Sodium: 1189mg
- Trans Fat: 2g
- Vitamin A: 3971IU
- Vitamin C: 33mg
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