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Boiled
Boiled Shrimp – 15 lbs of shrimp, 1 small bag of red
potatoes, 1 small bag of small onions, 12 half ears of corn, 1 dozen
eggs, 1 lb of
crab & shrimp
seafood boil, 2 oz garlic juice, 5 oz
hot sauce,
12 oz lemon juice, 18 – 20 quart pot
Directions: Fill pot to about ¾
full of water, add
seafood boil, garlic juice, hot sauce and lemon juice,
bring to a boil and add the potatoes, onions, corn and eggs. Boil for
about 10 minutes and remove items from the water placing in an ice and
closing the lid, place shrimp in boiling water be careful not to
overfill the pot, boil the shrimp for 3 minutes turn the fire off and
place ice in the pot in order to stop the cooking process, remove and
place in a separate ice chest. Repeat process until all shrimp are
boiled.
Boiled Crabs – 12 dozen crab, 4 onions, 1 bag of potatoes,
2 oz garlic juice, 12 half ears of corn, 2 lbs smoked sausage, 1 cup of
liquid crab boil, 1 box of salt, juice of six lemons, dozen bay leaves,
2 T Creole Seasoning
Directions: Rinse crabs, fill 20
quart pot about ¾ full of water, add a portions of the seasonings (crab
boil, salt, lemon juice, bay leaves, garlic juice) and bring to a boil,
add onions, potatoes, corn, sausage and boil for about 10 minutes,
remove and place in ice chest, add crabs to boiling water, bring to a
boil and boil for about 10 minutes, turn the fire off and place ice in
the pot in order to stop the cooking process, remove crabs after about
15 minutes and start the process over again until all crabs are cooked.
Boiled Crawfish – 2 40 lb bags of crawfish, 4 onions, 1
bag of potatoes, 2 oz garlic juice, 12 half ears of corn, 2 lbs smoked
sausage, 2 lb of
crab boil, 1 box of salt, juice of six lemons,
dozen bay leaves, 2 T Creole Seasoning
Directions: Rinse crawfish, fill 20
quart pot about ¾ full of water, add a portions of the seasonings (crab
boil, salt, lemon juice, bay leaves, garlic juice) and bring to a boil,
add onions, potatoes, corn, sausage and boil for about 10 minutes,
remove and place in ice chest, add crabs to boiling water, bring to a
boil and boil for about 10 minutes, turn the fire off and place ice in
the pot in order to stop the cooking process, remove crawfish after
about 15 minutes and place them in an ice chest, sprinkle with
Creole
seasoning and close the lid, start the process over again until all
crabs are cooked.
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