Louisiana seafood boil

By Patrick Mathieu
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Here comes the ultimate family style outdoors ‘all-in-one’ pot meal! With everything all lumped together and then poured out on a newspaper lined table, this one can feed a crowd.

SERVES
8
 TO
12
TOTAL TIME

Ingredients

Louisiana seafood boil

  • 32 cups water
  • 1/3 cup canola oil
  • 6 yellow onions, unpeeled
  • 4 celery stalks, halved crosswise
  • 2 lemons, unpeeled and quartered
  • 12 garlic cloves
  • 5 bay leaves
  • 5 centimeter piece fresh ginger, thickly sliced
  • 175 millilitres Old Bay spice
  • 1/2 to 3/4 cup sea salt, or to taste
  • 1 tablespoon cayenne pepper, or to taste
  • 1 tablespoon black peppercorns, or to taste
  • About 1 kilogram small red-skinned potatoes, unpeeled
  • 1 kilogram smoked sausage, cut into 5 centimetre large pieces
  • 4 to 6 Snow crab clusters
  • 6 ears of corn, husked and halved crosswise
  • 2 kilograms large shrimp

Creole remoulade sauce

  • 3/4 cup grape seed oil
  • 1/2 cup chopped green onions
  • 1 medium onion, chopped
  • 1/4 cup fresh lemon juice
  • 1 stalk of celery, chopped
  • 2 tablespoons grainy Dijon mustard
  • 1 tablespoon honey mustard
  • 3 tablespoons ketchup
  • 2 tablespoons chili sauce
  • 3 tablespoons chopped parsley leaves
  • 2 cloves garlic
  • 2 tablespoons horseradish
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper

Directions

Louisiana seafood boil

  1. Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for ten minutes.
  2. Add the potatoes and boil for five minutes. Add the sausage and crab and boil for five minutes. Add the corn and boil for five minutes.
  3. Add the shrimp and boil for one minute. Turn off the heat and let the mixture stand for five minutes.
  4. Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter.
  5. The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells.

Creole remoulade sauce

  1. In a food blender or processor, simply combine and process all the ingredients until silky smooth – should take about 30 seconds.

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