Louisiana Seafood Boil
Emeril is in Grand Cayman this week along with the world’s most talented chefs, culinary influencers, and wine and spirit experts for the 11th annual Cayman Cookout. Chef is demonstrating how to prepare a classic Louisiana-style seafood boil with a bounty of fresh seafood.
Ingredients
- 9 quarts water
- 2 cups kosher salt
- 3 lemons, halved
- 2 medium onions, halved
- 10 cloves garlic
- 3 tablespoons Zatarain's liquid crab boil concentrate
- 1 tablespoon Old Bay seasoning
- 1 tablespoon celery salt
- 2 globe artichokes, pointy tips and stem end trimmed
- 8 to 10 medium red-skinned potatoes, scrubbed well
- 1 pound button mushrooms, rinsed or brushed and stem ends trimmed
- 1 pound smoked andouille sausage, cut into 3-inch lengths
- 3 ears corn, halved
- 8 large Louisiana blue crabs (#1 grade)
- 1 1/2 pounds large shrimp, head-on
Directions
Place a large (20 quart) stockpot or boiling pot on the stovetop and add the water, salt, lemons, onions, garlic, crab boil, Old Bay, celery salt, and arthichokes. Cover and bring to a rolling boil over high heat. Reduce th eheat slightly and cook at a steady boil (still covered) for 13 minutes. Add the potatoes to the pot, cover, and continue to cook for 7 minutes longer, or until the arthichokes are nearly done.
Add the mushrooms, sausage, corn, and crabs to the pot. Cover and increase the heat to high. When the liquid returns to a full rolling boil, cook for 3 minutes. Turn off the heat and allow the crabs to soak for 20 minutes. Add the shrimp, stir, and return the cover to the pot. Let sit for 4 to 5 minutes longer, or until the shrimp are just cooked through.
Remove the crabs, vegetables, and shrimp using a large strainer and serve on a large platter or on newspaper-lined table for guests to help themselves.
Recipe Details
- Source: Emeril's Test Kitchen
- Dish Type: Entree
- Cuisine: Cajun/Creole
- Cooking Method: Boiling
- Occasion: Any
- Effort Level: Simple
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