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!
24ounceswhite wine/beer(2 bottles of beer, 1 bottle of wine)
1Orange(unpeeled, cut into quarters)
2carrots(cut into pieces)
2stalks celery(cut into pieces)
2head of garlic(Sliced in half)
1Vidalia onion(cut into chunks)
3-5tablespoonOld Bay Seasoning
4ears corn on the cob(cut into thirds)
12ouncesandouille sausage(sliced into 1 inch slices)
1lbshrimp(peeled and deveined)
Bring water to a roiling boil then add beer or wine, orange, carrots, celery, garlic and onion. Next add the seasoning and continue to boil for an additional 10 minutes.
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, check to make sure the potatoes are done, if so then add uncooked crab legs. If the crab legs are already cooked, wait to add them until the end. When it reaches 5 minutes, add mussels/clams. With 2-3 minutes left, add the shrimp and precooked crab legs. Keep the lid on while you are cooking except to add the ingredients.
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.
Barbara's Notes + Tips
Start with a large pot, try a canning pot.
You can substitute white wine for beer.
Have all the ingredients ready before you begin.
Make sure the potatoes and corn are cooked through before you start adding the seafood.