Shellfish Boil

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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Ingredients

1/2 cup mustard seeds

6 tablespoons coriander seeds

1/4 cup whole allspice seeds

1/4 cup dill seeds

2 teaspoons whole cloves

12 small dried red chilies crumbled, or 1 tablespoon crushed red pepper

16 bay leaves

8 quarts water

1 dozen small new potatoes, scrubbed

2 large onions, unpeeled, cut in half crosswise

2 lemons, halved

1-1/4 cups plus 1 tablespoon salt

1/4 cup plus 1 tablespoon cayenne

1 large head garlic, cut in half crosswise

1 pound andouille sausage, cut into 1 inch pieces

4 ears fresh corn, shucked and cut into thirds

2 pounds crawfish

5 pounds crabs, such as dungeness, blue, stone, king or snow crabs

2 (1 pound) lobsters

2 pounds shrimp, peeled and divined

2 dozen littleneck, steamer, razor, Pacific littleneck or Manila clams

1 cup melted butter, warm

2 tablespoons finely chopped parsley

Directions

  1. Place the first seven ingredients in cheesecloth and tie with butchers twine. Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups of the salt, 1/4 cup of the cayenne, and garlic in a large stockpot. Bring the liquid to a boil, cover and boil for 15 minutes. Add the sausage, corn, crawfish, crabs, and lobsters. Using a long handled spoon, stir around and press the contents of the pot down well into the water. Cover the pot and return to a boil. Boil for 2 minutes. Turn off the heat. Add the remaining 1 tablespoon salt and 1 tablespoon cayenne. Cover and let the boil stand for 10 minutes. Add the shrimp and clams. Return to the heat and continue to cook for 5 minutes. Drain.
  2. Turn the shellfish boil onto newspaper. Serve with melted butter. Garnish with parsley.

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