Ingredients:
Serves: Your call! Time: 1 hour 30 minutes
- 6 bottles gluten free beer/beer of your choice OR 1 bottle dry white wine
- 4 heads garlic (cut in half)
- 4 lemons (halved)
- 1 orange (halved)
- 4 onions (quartered)
- 1/2 cup onion powder
- 1/2 cup garlic powder
- 1/4 cup dill seed
- 1/4 cup celery seed
- 1 cup Louisiana hot sauce
- 4 sticks butter (divided)
- 1 cup old bay seasoning
- 1/2 cup chili powder
- 1/2 cup sweet paprika
- 1/2 cup brown sugar
- 8 bay leaves
- 1/4 cup coriander seeds
- 1/4 cup + 2 Tbsp mustard seeds
- 1 tsp whole cloves
- 1 tsp allspice
- Water to fill half a 24 Qt pot
- Lemons and old bay for serving
- Seafood of your choice or portion this way:
- 1 whole crab per person
- 1/2 pound mussels per person
- 1/2 pound crawfish per person
- 1/4 pound shrimp per person
- 1/4 pound sausage per person
- 3 to 4 small potatoes per person
- 1 to 2 half ears of corn per person
Instructions:
In a large pot ( I use a 24 Quart stock pot) add all ingredients except seafood and reserve two sticks of butter for dipping. Fill the pot half way to three quarters full depending upon the amount of seafood you intend to boil. Bring to a boil, and allow to stay at a roiling boil for about 20 minutes. If you’re using as large a pot as I do this will take quite a bit of time, around 30 minutes. Once the pot has boiled and the seasonings have melded together add your ingredients according to their cook times.
- Potatoes: 20 minutes
- Whole crab: 15 minutes
- Sausages: 10 minutes
- Crawfish: 10 minutes
- Mussels: 5 minutes
- Shrimp: 5 minutes
Don’t be afraid to get creative! Add whatever floats your boat. Spicy or sweet sausages, clams, lobsters, calamari etc. Make it completely your own. That’s the fun of a boil, it can be as easy and laid back or as extravagant as you want it. I like to serve this on newspaper for easy cleanup, but you do you! Melt the remaining sticks of butter, the juice of one lemon, and 1 Tbsp old bay. Stir and add to individual dishes for dippin’ all that food into!
