Louisiana Seafood Boil

482
482

Iconic and so easy, you can easily double or triple this recipe, and it will still turn out great! Serve with bread to mop up all the delicious flavors.

YIELD 4 servings
ZEST FACTOR Medium
PREP TIME 10 minutes
COOK TIME 40 minutes

4 quarts water
¼ cup Louisiana-style hot sauce plus more for serving
2 lemons, quartered
2 onions, halved
1 head garlic, halved crosswise
3 bay leaves
¼ cup coriander seeds
¼ cup peppercorns
½ cup salt
2 Tablespoons red pepper flakes
1 Tablespoon ground cayenne
1 pound red potatoes
3 pounds whole crab or crab claws
2 ears corn, cut into thirds
1 pound gulf shrimp

1. In a large pot, combine the first 12 ingredients. Bring to a boil, then simmer for 20 minutes.
2. Add the potatoes and crab, cooking for 10 minutes. Add the corn and shrimp, cooking for 5–10 minutes.
3. Drain the water and serve hot. Season with additional hot sauce if desired.


Get more recipes like this in our February 2017 issue, available in print and through Magzter!

In this article