Southern Style Shrimp and Crab Boil
Course:
Sea Food, Main Dish
Cuisine:
American
Yield:
Serves: 15
Time:
Prep Time: 45, Cook Time: 40
INGREDIENTS:
- 6 gallons water
- 1 1/2 cups salt
- 2 tablespoons black peppercorns
- 4 packages dry crab boil
- 2 tablespoons hot sauce
- 16 red-skinned potatoes
- 3 large artichokes
- 8 ears of corn, shucked
- 12 bratwurst sausages
- 5 lemons, cut in half
- 4 medium-sized yellow onions, peeled and quartered
- 4 heads garlic, halved horizontally
- 3 pounds asparagus
- 1 bunch celery, well washed and tops removed
- 24 scallions, trimmed
- 5 pounds fresh whole shrimp
- 5 pounds crab legs
DIRECTIONS:
- Set the kettle with basket insert on high heat, cover and bring to a rolling boil. Add seasonings.
- With the cooking stock at full boil, start by adding the vegetables that will take the longest to cook: the potatoes and artichokes. Cover the pot, bring to boil again and cook for 7 minutes.
- Add the corn, bratwursts, lemons, onions, garlic, celery and scallions to the pot. Cover and boil again for another 7 minutes. NOTE: It's best to precook the brats ahead of time for a nice caramelized appearance--and to reduce grease in the boil pot.
- Add the asparagus, crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the stock returns to a rolling boil and the shrimp turn pink, turn off the heat. (If the shrimp and crab boil any longer they will be difficult to peel.) Remove all ingredients from the pot and serve immediately.