ONE POT SEAFOOD BOIL
This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers.
Provided by Wing-Man
Categories One Dish Meal
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot (5 qt) over medium heat saute onion in olive oil until light brown.
- add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
- Add wine and cook until reduced by half (about 20 to 30 minutes).
- Add broth.
- From this point cover tightly.
- Add potatoes and sausage, cook 10 minutes.
- Add corn and herbs, continue to cook until corn is tender but crunchy.
- Add seafood, starting with the items that take longest to cook.
- Serve immediately in large bowls.
- Serve with day or two old crusty bread (French etc.). You'll want to mop up all the juice.
CREOLE CRAWFISH AND SHRIMP BOIL
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the potatoes, Creole seasoning, thyme, bay leaves, garlic, lemons, boil seasonings bag and onion with 6 quarts cold water in a 14-quart or larger pot with a colander insert. Cover and bring to a boil; reduce to a simmer and cook 10 minutes.
- Add the andouille and corn to the pot. Cover and simmer an additional 15 minutes. Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and serve on a large table covered with newspaper. Season with salt or additional Creole seasoning.
CREOLE BOILED SHRIMP COCKTAIL
This recipe is from Emerils cookbook "Emeril's kitchens", which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite all the ingredients. It is absolutely the best shrimp cocktail I have ever eaten.
Provided by MamaMeg
Categories Creole
Time 35m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- FOR SHRIMP:.
- In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
- Coat evenly.
- Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
- Bring to a boil and taste.
- The salinity of the water should be that of saltwater.
- Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
- drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
- FOR CREOLE SEASONING:.
- Combine all ingredients and mix thoroughly.
- Store in an airtight container for up to three months.
- FOR COCKTAIL SAUCE:.
- Combine all ingredients and whisk well.
- Cover and chill for 2 hours.
- Will keep in the refrigerator for up to two days.
- Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.
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