2 (3 oz) pkgs crab boil or 1 can (6 oz) Old Bay Seasoning
1/2 cup salt
1 large lemon, cut into quarters
8 med sized white onion, peeled and sliced
4 artichokes, cut in half
3 carrots, peeled and cut into 2 inch pieces
1 1/2 lbs small red potatoes
4 ears corn-on-the-cob, broken in half
3 lbs live crawfish
1 lb large shrimp, deveined (5 lbs shrimp if not using crawfish)
1 lb andouille sausage or kielbasa, cut into 2 inch pieces
1 tsp crushed red pepper flakes
1 tsp dry thyme
Combine water, crab boil, salt, red pepper, thyme, and lemon in a very large saucepot with removal wire basket and bring to a boil. Add onions, artichokes, carrots and potatoes and return to boiling. Reduce heat to low, cover, and simmer 20 mins or until vegetables are tender. Carefully remove vegetables.
Add corn, crawfish, shrimp, and sausage to basket in pot and return to boiling. Reduce heat to low, cover, and simmer 5-8 mins, just until crawfish are done. Carefully remove basket from pot.
To serve, arrange vegetables, seafood, and sausage on a large platter or place on newspaper or brown paper.
Or, substitute other shellfish for crawfish. Cook blue crabs 20 minutes, dungeness crabs 25 to 30 minutes; cook lobsters 25 minutes per pound.
Serve with French bread.
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