Cajun Crab Boil Food

CAJUN SEAFOOD BOIL

Steps:

• Bring the water to a boil in a large pot. Add the crab boil to the water.
• Add the corn and potatoes and allow to boil for 10 minutes.
• Add the remaining vegetables, sausage, and boil for 5 minutes.
• Add the shrimp and crab and boil for 5 minutes.
• Remove the pot from the boiling water and cover with a lid. Allow the food to soak for 10 minutes. You can choose to soak longer, but the longer the soak, the spicier it will be.

CAJUN CRAB BOIL RECIPE

Steps:

• Fill a large pot or large sauté pan with a tall lid halfway with water. Bring the water to a boil.
• Add in the Zatarain's seasoning, along with Cajun seasoning, depending on desired spice level. Steep the spices for 5 minutes.
• Cut the ears of corn into thirds, and cut the potatoes in half.
• Add the potatoes and corn into the water, then add in the crab and crawfish. Put the lid on, and allow it to boil for 10 minutes.
• Turn the heat off, and allow the boil to sit for 30 minutes.
• Once cooked, remove all of the ingredients from the pan, except for 2 cups of the remaining water. Spread the boil out onto newspaper or parchment paper.
• Add the 3 tablespoons of butter to the remaining water, turn on high heat, and allow it to reduce to a creamy sauce. Pour the sauce over the crab boil before serving.

CRAB BOIL

Steps:

• In a small stockpot, heat the oil over medium heat. Saute the artichokes, sausage and onions until lightly colored, about 5 minutes. Add 12 cups (3 quarts) water, the potatoes, crab boil spice mix, salt, hot sauce, pepper, bay leaves and jalapenos. Cover the pot and bring to a boil. Reduce the heat, add the corn and cover. Cook until the corn is tender, about 10 minutes. Add the crab and cook about 7 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with the Garlic Bread.
• Position an oven rack in the top of the oven and preheat the broiler.
• In a small bowl, mix the butter together with the Parmesan, parsley, garlic and scallions; add hot sauce, salt and pepper to taste. Spread the butter mixture on both halves of the baguette. Place on a sheet pan and toast under the broiler, about 2 minutes.

HOT CAJUN-STYLE CRAB BOIL

Steps:

• Place 2 gallons of water and the crab-boil seasoning in a large stockpot, cover and bring to a boil. (Note: This can be done a few hours ahead, set aside and brought back to a boil at serving time to intensify the stock flavor.) Add salt to taste.
• Add the onions and potatoes to the boiling stock, cover and bring the stock back to a boil. Boil gently for 10 minutes.
• Meanwhile, rinse the crabs well in a sink filled with cold water. Using metal tongs, lift the crabs from the sink, and after discarding any dead or smelly crabs, add them to the stockpot with the sausage and garlic. Bring the mixture back to a boil, and boil gently for 5 minutes.
• Add the corn, and bring the mixture back to a boil. Then, turn off the heat, and let the pot sit (up to 1 hour) until serving time.
• At serving time, drain off the stock, and arrange crab boil ingredients separately on a large platter. Serve with the hot mayonnaise (see following recipe), if desired.

GRILLED CAJUN SEAFOOD BOIL

Steps:

• Heat a grill to about 375 degrees F.
• Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
• Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
• Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
• Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
• Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

CAJUN SHRIMP BOIL

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

COPYCAT BOILING CRAB RECIPE

Steps:

• Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
• Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
• Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
• NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
• Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
• Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.