Foryoueats: Louisiana Seafood Boil

Much of the flavor for a seafood boil comes from an aromatic blend of seasonings known locally as crab boil. If you can’t find one of the commercial dry mixes, such as Zatarain or Old Bay, at your grocery store, this recipe is a good substitute:
In a bowl, mix together 12 whole cloves, 1/4 cup each coriander seeds and mustard seeds, 3 Tbs. dill seeds, 1 Tbs. each celery seeds and red pepper flakes, 2 Tbs. whole allspice, 2 tsp. black peppercorns and 6 bay leaves, crumbled. Place the mixture on a double-thick square of cheesecloth, gather the corners together and tie securely with kitchen string.

You need a very large pot for this. or you can also divide into 2 stockpots (or cut the recipe in half). The water level will rise when you add the ingredients so keep this in mind as you fill. I fill mine about halfway.

When you're ready to reheat, put the seafood into a large steamer pot or stock pot with a little water at the bottom. Steam over medium-high heat for 10 minutes, until the leftover seafood boil is warmed through.

HOW LONG TO BOIL SEAFOOD
The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on.

Crawfish: 15 minutes
Lobster: 12 minutes
Crab Legs: 10 minutes
Sausage: 9 minutes
Mussels: 5 minutes
Eggs: 5 minutes
Shrimp: 3 minutes

Louisiana Seafood Boil

Ingredients

For Shrimp Marinade

For Broth

Veggies, Sausage, Eggs And Seafood

Garlic Lemon Butter Sauce

To Serve

Steps

Notes

Nutrition Facts