Seafood Boil Stovetop Recipes

ULTIMATE SEAFOOD BOIL

Steps:

• Make sure that all the seafood, herbs, and etc are nice and clean.
• Slice up 2 large lemons, and one large onion, then toss them into a large pan.
• Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
• Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
• Pour in 16 cups of cool water, and place the pot over high heat.
• Bring the water to a boil, then turn the heat down to medium high.
• Let cook for 45 minutes.
• Reduce the heat to medium.
• Now fish out all the herbs and etc ( or as much as you can).
• Add in the andouille sausage, and corn. Let cook for 15 minutes.
• Next add in the potatoes, and cook for 10 minutes.
• Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
• Now toss in the shrimp, and turn the heat off!
• Let sit for 10 minutes.
• While the seafood boil is sitting, we can make our creole spiced garlic sauce.
• Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
• Once the butter is melted, stir the ingredients, and reduce the heat to low.
• Let cook for 10 minutes.
• You can pour the sauce over the seafood boil, or use to dip!
• Enjoy!

SEAFOOD BOIL STOVETOP RECIPE

Steps:

• Add seasoning to a large pot of boiling water.
• Add onions, garlic cloves, lemons, potatoes, corn, sausage and cover the pot allowing the potatoes to cook until 1/2 way cooked.
• Add crab legs, crawfish, and boil for about 5-7 minutes.
• Cover with the lid. Add lobster tails, shrimp, and scallops. Cook until the seafood is thoroughly cooked.
• Drain the water and plate the seafood.

SEAFOOD BOIL

Steps:

• Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
• Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
• Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

STOVETOP SHRIMP BOIL

Steps:

• Fill a large stock pot with water until three-fourths full. Add lemon juice and rinds, 1/4 cup Old Bay seasoning, salt, pepper, bay leaf and garlic; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes, then add corn and simmer for 5 minutes. Add shrimp, simmer 3 minutes more.
• Drain in a large colander and discard lemons, bay leaf and garlic.
• Return stock pot to stove over medium heat. Melt butter and stir in remaining 2 tablespoons Old Bay. Add back potatoes, corn and shrimp and toss to combine. Garnish with parsley, then transfer to a large platter. Serve immediately.

CRAB BOIL

Steps:

• Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
• Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.