ONE POT SEAFOOD BOIL

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One Pot Seafood Boil image

This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers.

Provided by Wing-Man

Categories     One Dish Meal

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 17

1 large onion, chopped
6 garlic cloves, minced
4 tablespoons olive oil
1/4 teaspoon course black pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/4 teaspoon dry basil
1/4 teaspoon dried parsley
2 cups dry white wine
21 ounces chicken broth
12 small red potatoes
2 -3 ears corn, cut into 1 to 2 inch pieces
1 lb smoked sausage, of your choice cut into 1 to 2 inch pieces (I used homemade andouille)
6 ounces raw crawfish tail meat (fresh or frozen)
6 ounces raw peeled shrimp (fresh or frozen)
6 ounces raw scallops (fresh or frozen,any combination can be used seafood, clams, mussels, lobsters)

Steps:

  • In a large pot (5 qt) over medium heat saute onion in olive oil until light brown.
  • add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
  • Add wine and cook until reduced by half (about 20 to 30 minutes).
  • Add broth.
  • From this point cover tightly.
  • Add potatoes and sausage, cook 10 minutes.
  • Add corn and herbs, continue to cook until corn is tender but crunchy.
  • Add seafood, starting with the items that take longest to cook.
  • Serve immediately in large bowls.
  • Serve with day or two old crusty bread (French etc.). You'll want to mop up all the juice.

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