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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 1,250kcal 62%
Fat 60g 92%
Saturated Fat 25g 125%
Carbohydrates 120g 40%
Fiber 10g 40%
Sugar 15g 30%
Protein 60g 120%
Cholesterol 200mg 66%
Sodium 3,500mg 145%

Percent Daily Values are based on a 2,000 calorie diet.

dinneratthezoo.com

Louisiana Seafood Boil

Name: Louisiana Seafood Boil
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 1/2 cup Butter, melted; 1 teaspoon Paprika; 1/2 teaspoon Onion Salt; 1/4 teaspoon garlic, minced; 3 Lemons, washed, unpeeled and quartered; 3 tablespoons Butter; 1 1/2 tablespoon Garlic Paste; 1 tablespoon Vegetable or Olive Oil; 2 large Red Onions, peeled, washed and cut into 6 pieces; 2 medium Serrano Peppers, washed, halved lengthwise and seeds removed; 2 medium Anaheim Peppers, washed, halved lengthwise and seeds removed; 2 medium Jalapenos Peppers, washed, halved lengthwise and seeds removed; 5 bay leaves; 1/2 cup Old Bay seasoning, plus more for garnish or homemade seasoning blend (see note); 2 tablespoons Smoked Paprika; 2 tablespoons Cayenne Pepper, or to taste; 1/2 cup Sea Salt, or to taste; 1 tablespoon Black Pepper, or to taste; About 8 quarts Water; 3 pounds small Red Potatoes, unpeeled, scrubbed and halved; 6 ears Corn on the Cob, washed and cut into 3-4 inch pieces; 6 Eggs, hard-boiled and peeled; 2 pound Andouille Sausage, cut into 1 inch pieces; 4 Lobster Tails, thawed and rinsed; 2 pound Crab Legs, pre-cooked and thawed and rinsed; 2 pound Mussels, thawed and rinsed; 2 pound Crawfish, thawed and rinsed; 2 pound Large or Jumbo Shrimp, thawed, rinsed, peeled and deveined; 2 tablespoons Parsley, chopped; 5 tablespoons of Butter, melted

Prep 30m

Cook 45m

Total 1h 15m

This seafood boil contains fresh shrimp, lobster, crawfish, crab legs, mussels, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd!

Entree

Stovetop

Seafood

Notes

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

Nutrition Facts

Louisiana Seafood Boil

Ingredients

For Shrimp Marinade

For Broth

Veggies, Sausage, Eggs And Seafood

Garlic Lemon Butter Sauce

To Serve

Steps

Nutrition Facts

Notes

Comments