Louisiana Seafood Boil | Louisiana Kitchen & Culture
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Louisiana Seafood Boil Recipe courtesy of Louisian Kitchen & Culture magazine Serves 10 to 12 | | Louisiana Seafood Boil Click image to enlarge | Purge the
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Cooking tools:
- Boil pot
- Garden hose
- Ice chest
- Onion sack
- Stove
- Fire
- Spoon
- Tongs
- Newspaper
- Ice
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen timer
- Serving platter
Ingredients
- 10 gallons water
- 3 dozen live Louisiana crabs
- 1 8-ounce bottle Zatarain’s liquid crab boil
- 1 cup iodized salt
- 3 pounds Zatarain’s Pro Boil
- 1 cup cayenne pepper
- 2 cups lemon juice
- 6 lemons, halved
- 6 oranges, halved
- 4 large yellow onions, halved
- 2 pounds small red bliss potatoes
- 3 heads garlic, tops cut off to expose toes
- 1 pound fresh button mushrooms
- 2 pounds smoked sausage, cut into 1-inch pieces
- 6 ears fresh or frozen corn, snapped in half
- 10 pounds Louisiana shrimp
- 1 5-pound bag of ice
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