It can’t be summer in the South without a seafood boil overflowing with your favorite seafood, corn and new potatoes. Perfect for when you’re having a big crowd, just make sure you have a big enough pot!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
- 4–6 quarts water
- 24 ounces white wine/beer, 2 bottles of beer, 1 bottle of wine
- 1 Orange, cut into quarters
- 2 carrots, cut into pieces
- 2 stalks celery, cut into pieces
- 2 head of garlic, Sliced in half
- 1 vidalia onion, cut into chuncks
- 3–5 tablespoon Old Bay Seasoning
- 1 tablespoon salt
- 1 tablespoon smoked paprika
- 2 bay leaf
- ¼ cup worcestershire sauce
- 4 ears corn on the cobb, cut into thirds
- 2 lbs new potatoes
- 8 ounces andouille sausage, sliced into 1 inch slices
- 1 lb shrimp, peeled and deveined
- 1 lb crab legs
- 2 lbs mussels/clams
1.Bring water to a roiling boil then add beer or wine, orange, carrots, celery, garlic and onion. Next add the seasoning and continue to a boil for an additional 10 minutes.
2.Set a timer for 25 minutes and add the new potatoes, cover and continue to boil. After 10 minutes, add corn and sausage. When the timer gets to the 10 minute mark, add crab legs. When it reaches 5 minutes, add shrimp. With 2-3 minutes left, add the mussels. Keep the lid on while you are cooking except to add the ingredients.
3.Test the potatoes before adding any seafood. If they are not close to being done, let them cook a bit longer before adding the seafood. You don’t want to overcook the shrimp or mussels.
4.Once the shrimp is pink and the mussels have opened, pour through a strainer and place seafood on a platter or lined baking sheet. Drizzle with browned butter if desired.