Ingredients: |
Ingredients: Any assortment of lobster, crab legs, mussels, clams, scallops, and shrimp works. Fresh or frozen seafood works well.
Broth for a group of 6-8:
⅓ bottle of white wine (chardonnay, zinfandel, etc.)
lemon juice (equiv to a quarter of a lemon)
a pouch of McCormick’s Shrimp & Crab Boil which comes two pouches to a 3oz box.
Other ingredients:
Corn on the cob, cook separately until done (when the condensation bubbles disappear on the kernels when you open the lid it’s done) – 2” rounds work best for nibbling.
Andouille sausage (or other spicy, Cajun seasoned, not–too-greasy sausage, if not available), cut into discs,
Baby red potatoes,
Cajun seasoning to taste (I use Cajun’s Choice Creole Seasoning in a 3.8 oz jar but I’m sure other options are available),
and small cups of melted butter w/squeezed lemon as desired for dippin’ (microwave works good to avoid burning of the butter).
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Directions: |
Directions:Combine the broth ingredients in a large kettle and bring to a boil. Stainless steel works better than aluminum for the cooking if you have the option.
The key is not to overcook it because it gets rubbery real fast. So that I can better control doneness, I usually cook each seafood item separately (re-using the same broth) and then set them each aside until everything is done.
If the seafood products are precooked, just thaw (if needed) and warm them. If they are raw, only heat them until their shells release (mussels and clams), they turn from gray to pink (lobster and shrimp), or they lose their wet, transparent gloss when you cut them open (scallops and fish). Open and inspect any shelled seafood that doesn’t open by itself (you’ll know easily if it’s actually bad or if it just got pinned down in the kettle and ended up getting sealed closed).
Then I divide/allocate all of it into however many serving dishes I need (or tables of guests I have).
Note: If I’m using aluminum I cook the clams and mussels separately in slightly salted water ‘cause they have a tendency to cause the wine sauce to turn dark in aluminum.
When everything is done/warm: divide everything into serving bowls, remove the spice bag from the broth and pour remaining liquid broth over the top, then sprinkle with additional Cajun seasoning to the degree desired and dig in. Sour dough bread served as a side dish is awesome for dipping in the broth as well.
Serve with paper towels and/or warm washcloths for wiping hands. |
This recipe for Seafood Medley is from