Traditional Low Country
Seafood Boil Recipe
INGREDIENTS
CRAWFISH TAIL MEAT 16OZ IVP LW
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EZ PEEL SHRIMP 26/30 L 1 LB
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UNCURED CHICKEN SAUSAGE 1LB
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BABY GOLDEN POTATOES OLIVE OIL 16OZ FW
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GARLIC FROZEN 2.8 OZ BOX - DOROT
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DICED ONIONS 10OZ IQF
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BUTCHER'S SALT & PEPPER 5.9 OZ BOTTLE
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BEST OF THE BAY SEASONING 6.4OZ BOTTLE
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2 tablespoons olive oil
LET'S GET COOKING!
In a 12-quart sauce pot or soup kettle heat the oil over medium heat. Add the onions and ten garlic cubes, stir, and cook for 4-5 minutes.
Cut sausage into 1 to1-1/2-inch pieces and add to pot. Add 1 tablespoon of salt & pepper seasoning and 4 tablespoons of Best of the Bay. Mix well and cook for 3-4 minutes.
Add 3 quarts of water, increase the heat to high and bring to a boil.
Add corn and potatoes and cook for 3-4 minutes. Add shrimp and continue to cook for 2 minutes. Add crawfish and cook for 2-3 minutes. Check broth for seasoning and adjust with salt & pepper or Best of the Bay to taste.