This seafood boil is an old recipe perfect for family get-togethers. It's good and fun, and clean-up is easy. It's best made outside and served on a picnic table covered with 4 to 5 layers of newspaper. Remove everything from the pot, drain, and spread in the center of the table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there are any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Wash the one pot, and the cleanup is done. Have fun and enjoy.
Ingredients
- new red potatoes: 5 pound
- kielbasa sausage, cut into 1 inch pieces: 3 pound
- liquid shrimp and crab boil seasoning: 1 bottle (8 fluid ounce bottle)
- salt: (to taste)
- ears fresh corn: 12 piece
- lemons: 4 piece (halved)
- green chili pepper: 1 Tbsp (to taste, diced)
- medium shrimp: 10 pound (peeled and deveined)
- blue crabs, cleaned: 12 piece
Metric Conversion
Stages of cooking
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Fill a large, 40-quart pot half full with water; bring water to a full boil.
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Add potatoes, sausage, shellfish boil seasoning, and salt. Cook until potatoes are halfway cooked. Dotdash Meredith Food Studios
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Stir in corn, lemons, and chile pepper; continue boiling until vegetables are tender. Turn off heat. Dotdash Meredith Food Studios
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Mix in shrimp and crab. Cover the pot and let sit until shrimp are pink and crabmeat is opaque and flaky, 10 to 15 minutes. Remove vegetables and shellfish from the pot; drain well. Serve immediately. Dotdash Meredith Food Studios
