SEAFOOD BOIL

August 29, 2014

 

Summer is [too] quickly drawing to an end so we decided to have one last ultimate celebration of warm weather with a Seafood Boil. This is such an easy, fun, and delicious way to feed a group of people with out really spending much time in the kitchen. We used mussels, clams, crawfish and lobster. You can use any combination of shellfish. Call us, at The Organic Butcher, 1-2 days in advance and we can get you everything you need! We also currently have local/organic Corn and Red Potatoes that are traditionally found in this dish.

 

Steaming Liquid:

6 Smashed garlic cloves

4 Lemons

2 Lbs of Organic Butcher house-made Chorizo

3 Cups White Wine

6 Tbsp Old Bay Seasoning

6 Tsp Coriander

Salt and Pepper

 

Seafood Boil:

6 Stalks of Corn cut into thirds

5 Lb Bag of Clams

2-3 Lb Diced Red Potatoes 

2-3 Lb Bag of Mussels

2-3 Lb of Crawfish

2 whole Lobsters

 

This feast feeds 6-10 people but can easily be scaled down...or up! If you don't have a pot large enough to cook everything together then it's best to steam them separately in large pots of heavily-flavored broth.  For example, to evenly cook all 5 pounds of mussels, we split them evenly between 3 large pots and cooked only the mussels until done, removed them and added the next item.  This was the best way impart flavor and cook everything evenly!

 

Step 1 - Create a flavorful steaming broth! First, set up 2-3 large pots on the stove. Start by cooking our delicious whole chorizo sausage first. If you have to use multiple pots, make sure you are cooking some in each pot! Once the chorizo is fully cooked, cut it into small pieces and add it back to the pots. De-glaze the pots by adding 1 Cup of White Wine per pot. Let it cook down for 2 minutes and then add 3 Cups of Water per pot. Next we added 2 Tbsp. of Old Bay seasoning, 2 smashed garlic cloves, 2 Tsp coriander, 1 lemon half, and salt and pepper per pot for flavor.

Step 2 - Steam everything in the steaming baskets in the order of how long it will takes to finish, cooking longest to shortest.  We  Cook the corn at the end directly in the liquid.

Step 3 - Lay down a few layers of newspaper and add each item as it is finished. We also made a simple dipping sauce by combining lemon juice, melted butter and old bay seasoning!

 

 

Step 4 - Dig in, get dirty and enjoy!

 

 




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