GARLIC BUTTER SEAFOOD BOIL
INGREDIENTS:
- 5 clusters Snow crab legs, washed thoroughly
- 1 pound Shrimp, deveined, tail on
- 1 pound Andouille sausage, cut into thick slices
- 6 Corn on the cob
- 6 Baby red potatoes
SEASONINGS TO BOIL SEAFOOD
- 5 tablespoons Old Bay seasoning
- 1 whole Lemon, juiced3 Bay leaves
SEAFOOD BOIL SAUCE
- 3 tablespoons Garlic, diced
- 1 whole Onion, diced
- 1 Lemon, juiced
- 4 sticks Butter
- 1/4 cup Olive oil
- 2 cups Chicken broth, optional (see notes below)
- 1-2 dashes Tabasco sauce
SEASONING FOR SAUCE (ADJ. LEVEL OF SPICINESS TO YOUR LIKING)
- 3 tablespoons Old Bay seasoning
- 3 tablespoons Paprika
- 1 tablespoon Cayenne pepper
- 1 tablespoon Red pepper flakes
- 1 tablespoon Lemon pepper seasoning, (optional depending on fresh lemon juice)
INSTRUCTIONS:
- Fill up a large stockpot with water, leaving enough room at the top to add the seafood.
- Add old bay seasoning, lemon, and bay leaves. Bring to a light boil.
- Add the crab legs, sausage ,and corn. Cover with a lid and boil for 15 minutes.
- Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook). Drain the water and remove bay leaves.
- Transfer to serving dish or leave in the stock pot.
- Pour that delicious garlic butter sauce all over,, and/or reserve some sauce on the side to dip the seafood in (recipe below).
- GARLIC BUTTER SAUCE Melt one stick of butter and olive oil in a skillet on medium heat.
- Add onions and sauté until they become translucent.
- Add Garlic and saute for 30 seconds, stirring constantly so garlic doesn’t burn.
- Add juice of the lemon, and all the seasonings.
- Adjust cayenne and red pepper to your level of spiciness.
- Add remaining 3 sticks of butter.
- Simmer until butter is melted, stirring constantly.
- If using chicken broth, gently stir it into the mixture now. Pour over your favorite seafood and/or reserve some for dipping.
Enjoy!