Sunday, February 1, 2015

Louisiana Crab Boil

Oh heeey! In honor of Super Bowl Sunday, and this massive snow storm that just hit Chicago out of nowhere, I decided to whip up something that was tasty, but a little different than your usual game time and/or comfort food. I'm a SeaHawks fan ( we lost ) and thought, why not do a Crab Boil? Thankfully I had all the ingredients in my freezer, since I was not going outside, so I literally took them out, threw them in a pot...and well...had my own Louisiana Crab Boil right here in 18 degree, snow town Chicago!


So Crab Boils are piece of cake, piece of pie. My very first Crab Boil was with one of my girlfriends, and she literally saw a picture of it online, and re-created it. She invited me over for dinner that night and I was hooked! I added my own little twist to it, but you can really make this your own. I'll list the ingredients below:
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1 Large Pot
1/2 lb. of raw shrimp
Fresh Corn on the Cob
1 bag of red potatoes
1 1/2 lb of crab legs
2 lobster tails (not required)
Crab Boil in a Bag (seasonings for your shellfish)



1.Clean all of your ingredients, and separate them. I'm an uber anal cook, everything has to be organized, and ready to be thrown in the pot before I even turn on the oven. Here I've already peeled and de-veined my shrimp. I've scrubbed my potatoes and soaked/cleaned my crab legs (not pictured)




2. At this point you should put your pot(s) on the stove, and bring them to a boil. I usually throw my corn on the cob and potatoes in first, since they take the longest to cook. I also throw in the Boil in a Bag as well.




3. While your water is boiling, this is the perfect time to cut and clean your lobster. This part is tricky, but you can usually find a tutorial on Youtube somewhere :) After cleaning off the shell, and under the shell, I took a pair of kitchen shears and cut a vertical line across the top of the shell, and then cut out the entire bottom shell ( or membrane). I'm sorry it's not pictured. The tails are so fragile, and I couldn't take pictures, and cut at the same time. I have shears in my hand remember? :)

4. Your pot should come to a "rolling boil" after about 20 minutes. At this point I always check my potatoes and see if my fork goes through them. That usually tells me how much longer they need to boil before I add my shellfish. Once you add the fish, it will take literally a second to cook.


5.So it should look something like this after a while. This is my pot with everything added. I started with the corn and potatoes and boil in a bag, crab legs, then the lobster, and the shrimp. Let that boil for about 10 minutes all together.

6. Turn your burner off, or on simmer, and let your ingredients soak in the hot water for about 15 minutes. This lets all those good seasonings seep into your ingredients!


And wala! Your very own Louisiana Crab Boil! Tradition calls for a ton of newspaper to be thrown on the table, and you literally dump the food out on the table, and have at it. But since the Super Bowl was on, I opted to leave it in the pot just have at it that way!

I hope you enjoy this tasty recipe, and jazz it up to make it your own like I did! 

Before I go?

GO SEAHAWKS!!!

Happy Smiles and Happy Stomachs!


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