Creole-Seasoned Seafood Boil
Description
If you're searching for a crowd-friendly Mardi Gras dish or a celebratory spring boil (because, crawfish season), look no further than this seafood boil from recipe developer and content creator Rosalynn Daniels. For a big, bold flavor base, start with Zatarain’s Creole Seasoning, a whole head of garlic, beer, bay leaves, and Zatarain's Concentrated Crawfish, Shrimp & Crab Boil.
Ingredients
- 16 ounces beer (any style)
- 3/4 cup plus 2 tablespoons zatarain’s creole seasoning, divided
- 1/4 cup plus 1 tablespoon smoked paprika, divided
- 2 teaspoons zatarain’s concentrated crawfish, shrimp & crab boil, divided
- 4 bay leaves
- 12 red potatoes, halved
- 4 lemons, sliced in quarters
- 1 head garlic, halved
- 2 pounds zatarain’s smoked andouille sausage, sliced into quarters
- 6 ears of corn, quartered (husks and silks removed)
- 2 pounds large raw shrimp, unpeeled
- 2 pounds snow crab legs or whole blue crabs
- 2 pounds butter (8 sticks)
- 1 cup minced garlic
- 2 tablespoons brown sugar
- 2 tablespoons lemon pepper seasoning
- 2 teaspoons onion powder
Directions
- Fill a large stockpot halfway with water and bring to a boil.
- Add the beer, ¾ cup Zatarain’s Creole Seasoning, ¼ cup smoked paprika, 1 ½ teaspoons Zatarain’s Concentrated Crawfish, Shrimp & Crab Boil, bay leaves, red potatoes, lemons, and halved head of garlic. Bring the mixture back up to a boil, then add the Zatarain’s Smoked Andouille Sausage and turn the heat down to medium and simmer for 15 minutes, or until the potatoes are slightly tender.
- Add corn to the stockpot and cook for 5 minutes.
- Add the shrimp and crab to the stockpot and cook for another 3 to 5 minutes, or until the seafood is fully cooked.
- Meanwhile, melt the butter in a saucepan over medium heat. Stir in the minced garlic and cook until the butter begins to caramelize. Stir in the brown sugar, lemon pepper seasoning, 2 tablespoons Zatarain’s Creole Seasoning, 1 tablespoon smoked paprika, onion powder, and ½ teaspoon Zatarain’s Concentrated Crawfish, Shrimp & Crab Boil. Simmer on low until you’re ready to serve the seafood boil.
- Drain the liquid from the stockpot and serve your seafood boil immediately. Drizzle with the butter sauce, or use it as a dip.
