How to make a seafood boil at home
This week I already wrote about seafood boil, and how happy I am that this trend — originally from Louisiana — is slowly gaining a foothold in the Netherlands. In my opinion, it is the ultimate comfort food: it is incredibly flavorful, it is simply a matter of digging in, because no cutlery is involved, and you can throw all your table manners overboard. Delicious.
But it is also very easy to make at home, for example by following this recipe from The Kitchn. And no, you really don’t have to be a kitchen princess to put a good seafood boil on the table.
Making seafood boil at home: 20 minutes of work
Most of the time, you’ll be waiting (because it has to cook), so it is actually only about 20 minutes of work for you. Follow these steps to make the tastiest seafood boil at home:
Preparation:
1. If you stored your seafood in the freezer, let it thaw in the refrigerator for about 36 hours.
2. Halve your lemons and finely chop your parsley.
3. Rinse your crab, shrimp and lobster under cold water
4. Cut your lobster in half lengthwise.
How to make the seafood boil:
1. Finely chop your aromatic ingredients, such as onion and garlic, and sauté them in a large pot (around 8 liters is recommended), adding the sausage (cut into pieces) as well. This recipe uses andouille sausage, made from pork, but chorizo is a good alternative.
2. Add water and boil the onion, garlic and sausage.
3. Cook the potatoes (halved), corn (cut the corn cobs in half), mushrooms and any other vegetables until tender (10 to 12 minutes).
4. Remove the pot from the heat.
5. Add the seafood and let it cook in the residual heat for three minutes.
6. Remove two cups of the cooking liquid and put it in a bowl with the parsley and melted salted butter.
7. Pour half of this sauce over the seafood boil and save the other half for dipping. It is also delicious to serve Tabasco alongside it!
8. Squeeze the lemons over the seafood boil, and sprinkle another tablespoon of Cajun seasoning on top.
9. Andddd enjoy!!
When you read it like this, you already understand: this really isn’t that much work. And you haven’t even smelled those wonderful aromas yet… Enjoy!
Read also:
Source: The Kitchn
