SEAFOOD BOIL

Seafood Boil image

this new England style seafood boil is our new Christmas tradition. I combined an emeril legassi and zatarains recipe and others to come up with this perfect boil.

Provided by shemariah

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

2 (3 ounce) boxes zatarain's crab & shrimp boil
6 quarts water
9 red potatoes (cut in halves)
1 1/2 onions (cut in halves)
1 1/2 lemons (cut in halves)
3/4 cup salt
3 tablespoons cayenne
1 whole head of garlic (cut in half, skin on, like you would roast it)
1 lb andouille sausage (cut in 1 inch lengths)
3 ears corn (cut in halves)
3 crab legs
1 1/2 lbs shrimp
1 dozen clam
1 lb mussels

Steps:

add zatarains bags, potatoes, onions, lemons, salt, cayenne and garlic to pot of 6 water and boil for 15 minutes. Add sausage and corn and cook another couple minutes (still boiling lightly). Add crab, cook 2 mins, turn off heat and rest for 10 minutes (making sure everything's under water). Add shrimp, clams and muscles, return to boil until shells open. Drain and serve on cookie sheets at the table.

Nutrition Facts : Calories 1629.1, Fat 52.4, SaturatedFat 16.4, Cholesterol 504.1, Sodium 33802.8, Carbohydrate 156.7, Fiber 17.2, Sugar 18.6, Protein 136.1